Gingered Cranberry Sauce Recipe
Yield: 2 cupsRecipe by luhu.jp
Ingredients:
12 ounce: Bag cranberries,
2: Cinnamon sticks,
-washed and stemmed,
1/2: Vanilla bean, split
1/2 cup: Sugar or honey,
5 slice: , (thin) ginger
-or to taste,
2/3 cup: Apple cider,
2 Strips: lemon zest *,
Directions:
* removed with a vegetable peeler
1. combine the cranberries, sugar, lemon zest, cinnamon sticks,
vanilla bean, ginger, and cider in a large nonreactive saucepan.
Gently simmer, loosely covered, for 8-10 minutes, or until the
cranberries are tender but not too soft. Uncover the pan the last 3
minutes to allow some of the liquid to evaporate.
2. Let the sauce cool to room temperature, then refrigerate. Remove
the lemon zest, cinnamon, vanilla, and ginger before serving.
Makes enough to serve 4-6.
High-Flavor, Low-Fat Vegetarian Cooking by Steven Raichlen pg 202
Submitted By DIANE LAZARUS On 10-27-95
Source from luhu.jp
1. combine the cranberries, sugar, lemon zest, cinnamon sticks,
vanilla bean, ginger, and cider in a large nonreactive saucepan.
Gently simmer, loosely covered, for 8-10 minutes, or until the
cranberries are tender but not too soft. Uncover the pan the last 3
minutes to allow some of the liquid to evaporate.
2. Let the sauce cool to room temperature, then refrigerate. Remove
the lemon zest, cinnamon, vanilla, and ginger before serving.
Makes enough to serve 4-6.
High-Flavor, Low-Fat Vegetarian Cooking by Steven Raichlen pg 202
Submitted By DIANE LAZARUS On 10-27-95
Source from luhu.jp