On 12/25/2011 6:24 PM, I'm Back!! wrote:
> Michel > wrote in
> :
>
>> This year I wanted to try something new so on top of my usual
>> ginger-lemon juice-fructose cranberry sauce I did one with the
>> juice of one tangello, 1/4 light maple syrup (the good stuff) and
>> 1/2 tsp. red pepper flakes.
>>
>> You simmer it until the berries burst then a bit more to mix the
>> flesh with the liquids and let it reduce only a bit. It musn't be
>> glutinous at all. Chill in a clean jar overnight and serve.
>>
>
>
>
> Thanks, I'm going to have to put this away for down the track when the
> cranberries overflow.
>
Cranberries freeze quite well. When they are plentiful at the stores of
the big box club, I buy a huge bag and freeze it. We are invited to have
a post-Christmas dinner at our neighbor's. She is making a turkey. I
offered to bring cranberry sauce. Her husband loves the cranberry sauce
I make. He uses it like preserves putting it on toast and biscuits.
--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.