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.