| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Jewish |
|
1 |
servings |
INGREDIENTS
| 1 3/4 |
c |
Cranberry juice cocktail.; (Try to get brand that is 100% juice) |
| 3/4 |
c |
Honey |
| 1 |
tb |
Grated orange peel; or zest and juice of one orange |
| 1 |
|
Cinnamon stick |
| 1 |
|
Bay leaf |
| 1 |
ts |
Minced peeled fresh ginger |
| 3/4 |
ts |
Ground coriander |
| 1/2 |
ts |
Kosher salt |
| 1/2 |
ts |
Ground black pepper |
| 2 |
|
Whole cloves |
| 1/8 |
ts |
Cayenne pepper |
| 1 |
|
Bag; (12 oz) fresh or frozen cranberries |
INSTRUCTIONS
Combine 1-1/2 c cranberry juice cocktail, honey, orange peel and juice in
heavy medium saucepan. Briong mixture to a simmer over medium heat,
stirring until honey dissolves. Simmer four to five minutes to blend
flavors. Add cinnamon stick, bay leaf, ginger, coriander, salt, black
pepper, cloves and cayenne pepper, simmer for another two minutes. Add
cranberries and simmer until berries burst and sauce is thick, stirring
occasionally, about 15 minutes. Remove from heat. Discard bay leaf; Mix in
remaining 1/4 C cranberry juice cocktail. Refrigerate sauce until well
chilled. You can prepare this dish three days ahead. Cover and keep
refrigerated. Makes three cups.
Posted to JEWISH-FOOD digest by "Gloria Whitman" <glo@netkonnect.net> on
Nov 23, 1998, converted by MM_Buster v2.0l.
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