Tuesday, December 04, 2012

cranberry sauce

Duh, right? Cranberries, sugar, water, cook, done.

But this year, I tried a slight variation on Pioneer Woman's cranberry sauce, and I liked it better than my usual. A little more tart and a little more cranberry-y, because the water is replaced with juice.

  • 2 14-oz bags of cranberries
  • 2 cup cranberry juice
  • 1 cup real maple syrup
  • 1 cup white sugar
  • 1/4 cup orange juice (she says lemon juice or any citrus zest would also work)
Wash the cranberries and put them into a large-is saucepan. Throw in all the other ingredients, stir them together, and turn on high until it comes to a boil.

After a minute or two, turn the heat down to medium and wait for it to reduce. PW says this should happen in 10 minutes; it took me more like 20 or 25. Stir occasionally.

Remove from heat and pour immediately into a bowl or jar. Let cool before covering and refrigerating until whenever you want to eat it.

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