| 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 Converted by MC_Buster. Converted by MM_Buster v2.0l.
A Message from our Provider:
“Forgive your enemies – it messes with their heads!”