| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
November 19 |
1 |
servings |
INGREDIENTS
| 1 |
c |
Firmly packed light brown sugar |
| 2 |
tb |
Light corn syrup |
| 2 |
tb |
Unsalted butter |
| 1/2 |
c |
Heavy cream |
| 1/4 |
ts |
Salt |
| 1 |
c |
Cranberries; picked over |
INSTRUCTIONS
In a heavy saucepan combine the brown sugar, the corn syrup, the
butter, the cream, and the salt, bring the liquid to a boil,
stirring, and simmer the mixture for 5 minutes. Add the cranberries
and simmer the mixture, stirring occasionally, for 5 minutes, or
until the berries have burst and the liquid is reduced to about 1 1/2
cups. Serve the sauce warm over ice cream.
Makes about 1 1/2 cups.
Gourmet November 1991
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