Saturday, November 20, 2010

Cranberry Sauce Take Two

My original posting on cranberry sauce is here, made the traditional way but with turbinado sugar instead of white sugar.  This year, I thought I'd try something a bit different.  Less sweetener, so it's more tangy, let's the cranberries really shine.  The secret ingredient?  Unfiltered apple cider.  That my son opened this morning.  Oops.

Apple Cider Cranberry Sauce--

1 bag cranberries, washed and picked over
1 1/3 c. unfilitered apple cider
1/3 c. agave nectar
1 tbsp. maple syrup
1 tsp. orange zest

In a large sauce pan (cranberries will pop and splatter), bring the apple cider and cranberries to a low boil.  Add agave and maple syrup.  Simmer, stirring ocassionally, for another ten minutes or until cranberries pop! (and splatter) and sauce begins to thicken.  Add orange zest.  Pour into a heat safe dish and cool completely.  Refrigerate until serving. 

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