Wednesday, December 31, 2014

Cranberry Sauce

Soak in a pan overnight or for an hour or so:

1-1½ C dried cranberries
freshly squeezed orange juice to just cover
(a dash of red wine, maybe 1 T)

Before cooking, add:

a small amount of sugar, about 1 t 
a pinch of salt

Simmer over a very low fire for about 15-20 minutes, or until the liquid reduces and the sauce thickens slightly. Cover and set aside until you're ready to serve.

1 comment:

  1. I wish I'd seen this years ago! I always buy that canned jelly stuff. This year I got fresh berries and made a sauce.