By Jack McDermott
Executive Online Editor
Ingredients:
-2 cupsĀ unfiltered apple cider
-2 cups sugar
-1/4 cup water
-1 cinnamon stick
-2 bags (12 oz. each) fresh cranberries
Recipe:
In a sauce pan, combine the apple cider, sugar, water and cinnamon stick. Place over medium heat and bring to a simmer, stirring to dissolve the sugar. Ā Add the cranberries, bring back to a simmer and cook, stirring occasionally. Ā If you donāt stir here the cranberries will bubble over the sides of the sauce pan. Ā After about 10 minutes most of the cranberries will have burst.
Let cool to room temperature. Transfer to a bowl and serve cool or at room temperature. Ā I recommend that you wait at least 24 hours before serving but right after works too.
*Recipe makes 8-10 servings
While recovering from a Thanksgiving Day food coma, eating, or cooking for that matter, places just before running a turkey trot on my top 10 things to do. Ā However, eating is a necessity so why not eat food that tastes great and is easy to make. Ā Also, this recipe makes enough servings for like 15 days (5 days tops for cranberry maniacs) so you wonāt need to cook again for a while.
Also, this meal compliments almost every other thanksgiving leftover. Ā Having a leftover turkey sandwich, put cranberry sauce on top and microwave. Ā For stuffing, pour a layer of cranberry sauce over the top. Ā The possibilities are ENDLESS.
Categories:
Jack's Desserts: Cranberry Sauce
November 29, 2012
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