1 pound fresh cranberries (can be made with frozen)
1 1/2 c. apple juice
1 c. sugar
In a large saucepan, combine the cranberries with the apple juice and sugar. Simmer over low heat until the berries burst and the sauce is jammy, about 20 minutes. Transfer the sauce to a heatproof bowl, let cool, then refrigerate until chilled.
Can be refrigerated up to 1 month.
Makes 4 cups
From: Food and Wine magazine
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment