4.09.2012

Fresh Cranberry Sauce

I love how spring gives me that new beginning/fresh start feeling!
Among my efforts to spring-clean around the house, I'm also going through my computer and deleting any unneeded items.
Happily, I came upon these pictures of the cranberry sauce I made for Thanksgiving last year...


It was delicious and went perfectly with our stuffing and turkey.
So I thought I'd post it before I forgot again--better late than never!
I love cooking the fresh cranberries and listening to them "pop" on the stove.

(Note:  This was taken near the beginning; it looks mushier when it's done cooking)
(Not sure where the recipe came from...one of those I wrote down years ago without a source.)
*Can be made two days ahead and stored in refrigerator*

New Cranberry Sauce
Makes 12 servings (1/4-cup each)
Source Unknown

1 cup chopped onion
2 cloves garlic, minced
1 Tbsp olive oil
1 12-oz bag fresh cranberries
1 cup 100% pomegranate or cranberry juice
3/4 cup sugar
1/2 tsp ground ginger
1 medium apple (or persimmon), peeled/cored and cut into 1/4-inch cubes
rosemary sprig

In a large saucepan, saute onion and garlic in hot oil over medium-high heat for 2-3 minutes, or until onions begin to soften.  Add cranberries, pomegranate juice, sugar, and ginger.  Bring to boil; then reduce heat to medium-low.  Simmer, uncovered, stirring occasionally, for 16-17 minutes, or until mixture is just thickened.  Remove from heat.  Stir in apple.  May serve warm, at room temperature, or chilled (cover and refrigerate up to 48 hours).  Top sauce with a rosemary sprig.  

1 comment:

Jay said...

wow..looks amazingly tasty
new to your space..love your presentation
happy following you..:)
do stop by mine sometime

Tasty Appetite

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