Cranberry Sauce
1 cup (200 g) sugar
1 cup (250 mL) water
4 cups (1 12-oz package) fresh or frozen
cranberries
Optional Pecans, orange zest, raisins,
currants, blueberries, cinnamon, nutmeg, allspice.
Place the cranberries in a colander and rinse
them. Pick out and discard any damaged or bruised cranberries. Put the water
and sugar in a medium saucepan on high heat and bring to a boil. Stir to
dissolve the sugar.
Add the cranberries to the pot and return to a boil. Lower the heat and simmer for 10 minutes or until most of the cranberries have burst.
Add the cranberries to the pot and return to a boil. Lower the heat and simmer for 10 minutes or until most of the cranberries have burst.
Once the cranberries have burst you can leave
the cranberry sauce as is, or dress it up with other ingredients. We like to
mix in a half a cup of chopped pecans with a few strips of orange zest. Some
people like adding raisins or currants, or even blueberries for added
sweetness. You can also add holiday spices such as cinnamon, nutmeg, or
allspice.
Remove the pot from heat. Let cool completely
at room temperature, then transfer to a bowl to chill in the refrigerator. Note
that the cranberry sauce will continue to thicken as it cools.
Send your favorite recipe to twogirlsandabottleofwine@gmail.com
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