lunes, 17 de noviembre de 2008

Cranberry Sauce

· 1 cup (200 g) sugar
· 1 cup (255 mL) water
· 4 cups (1 12-oz package) fresh or frozen cranberries (I found both versions in Hipercor and the fresh kind in Carrefour)
· Optional Pecans, orange peel, raisins, currants, blueberries, cinnamon, nutmeg, allspice.
1 Wash and pick over cranberries. In a saucepan bring to a boil water and sugar, stirring to dissolve sugar. Add cranberries, return to a boil. Reduce heat, simmer for 10 minutes or until cranberries burst.
2 At this point you can add all number of optional ingredients. We typically mix in a half a cup of roughly chopped pecans with or without a few strips of orange peel. You can add a cup of raisins or currants. You can add up to a pint of fresh or frozen blueberries for added sweetness. Spices such as cinnamon, nutmeg or allspice can be added too.
3 Remove from heat. Cool completely at room temperature and then chill in refrigerator. Cranberry sauce will thicken as it cools.
Cranberry sauce base makes 2 1/4 cups.

1 comentario:

Elise dijo...

Hi there,

I noticed that you are using my photo of cranberry sauce. I'm delighted that you like it enough to post it here on your site. I ask that if you would like to continue to use it that you provide attribution (Photo by Elise Bauer of next to the photo with a working link to the source recipe on my site, which is:

Thank you so much for your consideration!