| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
November 19 |
1 |
servings |
INGREDIENTS
|
|
A; (12-ounce) bag of |
|
|
; cranberries, picked |
|
|
; over |
| 1/2 |
c |
Honey |
| 2 |
tb |
Firmly packed brown sugar; or to taste, up to |
|
|
; 3 |
|
|
Two; (3-inch) cinnamon |
|
|
; sticks |
| 6 |
|
Whole cloves |
| 1/4 |
ts |
Freshly grated nutmeg; or to taste |
| 3/4 |
c |
Water |
INSTRUCTIONS
In a saucepan combine the cranberries, the honey, the brown sugar, the
cinnamon sticks, the cloves, the nutmeg, and the water and simmer the
mixture, covered, stirring occasionally, for 5 to 10 minutes, or until the
cranberries have burst and the mixture is thickened. Transfer the sauce to
a bowl and let it cool. The sauce may be made 2 days in advance and kept
covered and chilled. Serve the sauce at room temperature.
Makes about 2 1/4 cups.
Gourmet November 1991
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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