I am finally taking the plunge with my unique cranberry sauce. The previous post had a link that went bad, my apologies, and below is an altered form of one of those recipes that had originally enticed me. This version is for a double-batch; go big or go home.
Sweet & Spicy Cranberry Sauce
6 cups fresh cranberries (usually this is 2 bags)
2 cups water
1 cup maple syrup+ 1/2 cup cane sugar
2 tsp each of grated lemon and orange rind
1 tsp ground ginger
1/2 tsp pumpkin pie spice
Combine cranberries, maple syrup, sugar and water in a heavy, nonreactive saucepan. Cook over medium-high heat until cranberries start to pop and juice is boiling. Reduce heat to low and simmer, stirring occasionally, until the berries are soft and juices thicken, about 25 minutes. The sauce will continue to thicken as it cools. Stir in the lemon or orange zest and the remaining spices.
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