Post by Loupy on Nov 12, 2016 22:32:58 GMT -7
SWEET AND SPICY CRANBERRY SAUCE
From Rebecca Lindamood @ www.foodiewithfamily.com/
Happily, cranberry sauce is about the easiest thing you can make, and there is no reason whatsoever you can’t have more than one version of the classic on your table to suit everyone’s tastes. It’s as easy as boiling water and sugar together, adding berries, and then adding any flavor boosts you’d like. In this case, I added minced jalapeño peppers, onions, cilantro, lime juice, and a wee bit of sea salt. The results were – um, how can I gently say that we inhaled it along with the bag of tortilla chips we dipped into it?- exceptionally delicious.
Ingredients
3/4 cup water
1/4 cup fresh squeezed orange juice
1 cup sugar
1 (12 ounce) bag fresh or frozen Ocean Spray® cranberries
the juice and zest of 1 lime
1 fresh jalapeno pepper, stem and seeds removed, minced
3 tablespoons minced fresh cilantro
1 tablespoon minced sweet onion
1/2 teaspoon sea salt
Instructions
Combine the water, orange juice, and sugar in a medium sized saucepan over high heat.
Stir until the sugar is dissolved and bring to a boil.
When it reaches the boil, add the cranberries and let it return to a boil.
Drop the heat to low and let it simmer until almost all of the berries have burst and the mixture has become thickened.
Be sure to stir frequently to prevent scorching.
Remove the pan from the heat and stir in the juice and zest of the lime, minced jalapeno pepper, cilantro, sweet onion, and sea salt until evenly distributed.
Transfer into a bowl and cover with plastic wrap or transfer to a container with a tight fitting lid and refrigerate until ready to serve.
It will continue to thicken as it cools.
This cranberry sauce is good for up to 5 days after it is prepared.
From Rebecca Lindamood @ www.foodiewithfamily.com/
Happily, cranberry sauce is about the easiest thing you can make, and there is no reason whatsoever you can’t have more than one version of the classic on your table to suit everyone’s tastes. It’s as easy as boiling water and sugar together, adding berries, and then adding any flavor boosts you’d like. In this case, I added minced jalapeño peppers, onions, cilantro, lime juice, and a wee bit of sea salt. The results were – um, how can I gently say that we inhaled it along with the bag of tortilla chips we dipped into it?- exceptionally delicious.
Ingredients
3/4 cup water
1/4 cup fresh squeezed orange juice
1 cup sugar
1 (12 ounce) bag fresh or frozen Ocean Spray® cranberries
the juice and zest of 1 lime
1 fresh jalapeno pepper, stem and seeds removed, minced
3 tablespoons minced fresh cilantro
1 tablespoon minced sweet onion
1/2 teaspoon sea salt
Instructions
Combine the water, orange juice, and sugar in a medium sized saucepan over high heat.
Stir until the sugar is dissolved and bring to a boil.
When it reaches the boil, add the cranberries and let it return to a boil.
Drop the heat to low and let it simmer until almost all of the berries have burst and the mixture has become thickened.
Be sure to stir frequently to prevent scorching.
Remove the pan from the heat and stir in the juice and zest of the lime, minced jalapeno pepper, cilantro, sweet onion, and sea salt until evenly distributed.
Transfer into a bowl and cover with plastic wrap or transfer to a container with a tight fitting lid and refrigerate until ready to serve.
It will continue to thicken as it cools.
This cranberry sauce is good for up to 5 days after it is prepared.
