Now that Thanksgiving is over, I have some time to sit down and share with you a wonderful recipe for home made cranberry sauce. It comes from, "The New Basic Cookbook" which is authored by the two women who owned and operated The Silver Palate, a takeout gourmet business that was popular in New York City some years ago.
I have made this recipe many times over, and it's always a winner!
I have made this recipe many times over, and it's always a winner!
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Maple Walnut Cranberry Sauce
10-12 servings
12 oz. bag fresh cranberries, rinsed
zest of 1 orange
1 cup cranberry-raspberry juice
1 cup pure maple syrup
1 cup walnut halves
Place the rinsed cranberries, orange zest, cran-raspberry juice and maple syrup in a sauce pan on the stove. Bring the contents to a boil, stirring often.
Reduce heat to medium and allow to simmer for 10-12 minutes. You will notice that the cranberries will pop open and a foam will appear on top as you proceed. Keep stirring until the cranberries are pretty much all popped open and the sauce has thickened. At that point, remove the pan from the heat.
If any foam remains on top of the mixture, skim it off. Stir in the walnut halves an allow to cool>
Once it is cool enough to handle, place mixture in an airtight container and store in refrigerator until ready to eat.
This sauce will stay fresh under refrigeration for a few days...try some during this holiday season. If you like cranberry sauce, you will enjoy this!
Recipe source: New Basics Cookbook
Image source: Wikimedia
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