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)
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
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.