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Friday, 10 November 2006

They’re back–those plastic bags of fresh cranberries. If you’ve never made fresh cranberry sauce before, do it.

The recipe on the package is good, but I add citrus juice and zest for zip. You’ll know what I mean when you cook it. Try this on your next turkey sandwich!



Cranberry Sauce
Makes 2 1/2 Cups
Total Time 30 Minutes

Simmer Until Sugar Dissolves:
1 cup sugar
3/4 cup water
1/4 cup fresh orange juice
1 T. fresh lemon juice

Add, Simmer Until Thick:
1 12-oz. bag fresh cranberries
1/8 t. kosher salt

Off Heat, Stir in:
Zest of one orange
Zest of one lemon

Simmer sugar, water, orange juice, and lemon juice over high heat for 5 minutes. Stir constantly until sugar dissolves.

Add berries and salt. Reduce heat to medium and simmer. Foam will form as the berries pop.

Simmer until the sauce reaches a thickness and texture you like. (I prefer mine with a few whole berries). Sauce will thicken as it cools. Off heat, stir in the orange and lemon zests.

Posted by: AT 11:03 am   |  Permalink   |  Email
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