Bakers Best Spiked Cranberry Sauce Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
-ELAINE RADIS BGMB90B,
6 -1/2 Cup: servings,
1 1/2 cup: Sugar,
1 cup: Red wine, either a Caberbnet Sauvignon or a Zinfandel
12 ounce: Cranberries, fresh and picked through, rinsed and drained.
1 large: Cinnamon stick,
Zest of 1 orange, julliened
Directions:
In a medium size saucepan, bring the sugar and wine to a boil and
cook for 1 minute. Add the cranberries, cinnamon stick and the
orange zest and bring back to a boil. Simmer uncovered for 10 minutes
or until the cranberries burst and the sauce thickens slightly.
Remove the pan heat and discard the cinnamon stick. Allow the berries
to cool and put into a decorative bowel. Refrigerate, covered until
ready to use.
Source: THE BOSTON GLOBE; November, 1993
Source from luhu.jp
cook for 1 minute. Add the cranberries, cinnamon stick and the
orange zest and bring back to a boil. Simmer uncovered for 10 minutes
or until the cranberries burst and the sauce thickens slightly.
Remove the pan heat and discard the cinnamon stick. Allow the berries
to cool and put into a decorative bowel. Refrigerate, covered until
ready to use.
Source: THE BOSTON GLOBE; November, 1993
Source from luhu.jp