Cranberry Sauce RecipeOrigin: America Period: Modern |
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This, of course, is the classic Christmas accompaniment to turkey. But the slightly tart sauce also makes an accompaniment to goose (indeed, I make a summer variant of this specifically for goose where I substitute gooseberries for cranberries and this variation also works equally well with mackerel). Ingredients:
240ml water Preparation
Cranberry Sauce Preparation:Method:First make a syrup by dissolving the honey in the water and port over gentle heat. Once all the honey has dissolved add the cranberries, spices orange and lime. Turn up the heat and cook the mixture until the cranberries pop (about five minutes). Then reduce the heat to a rolling boil and continue to cook the mixture until it has thickened sufficiently. Allow to cool slightly and then spoon into sterile pre-heated jars. Place the lids on the jars then allow to cool. They should keep for about two months, but once opened store in the fridge and consume within a week. Find more Christmas Recipes Here |
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Other recipes with cranberries and port as primary ingredients: Cranberry Sauce Porto Flip Cocktail Guelder Rose Sauce Christmas Melomel Mead Cranberry and Chocolate Muesli Bars Join the Celtnet Recipes Discussion Forum The Guide to Spices and their Uses PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system: If you prefer to buy from an on-line store then you can get this eBook, all my other eBooks and a range of other recipe eBooks from my Recipe eBooks Store |
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