Difference between revisions of "Cranberry Dipping Sauce"
Jump to navigation
Jump to search
(Undo revision 13347 by Epynevadyr (Talk) - Reverse vandalism) |
|||
| (4 intermediate revisions by 2 users not shown) | |||
| Line 1: | Line 1: | ||
| − | [[category:Thanksgiving 2007]][[category: | + | [[category:Vegetarian]] |
| + | [[category:Thanksgiving 2007]] | ||
| + | [[category:Sauces]] | ||
| + | [[category:Cranberry]] | ||
| + | [[category:Dinner]] | ||
| + | [[category:Sam_I_Am's Recipes]]Submitted by [[:category:Sam_I_Am's Recipes|Sam_I_Am]]. | ||
*1 Orange | *1 Orange | ||
Latest revision as of 14:45, 18 November 2010
Submitted by Sam_I_Am.
- 1 Orange
- 1 lb Cranberries
- 2 C Orange Juice
- 3 C Ginger Ale
- 2 T Maple Syrup
- 3 T Brown Sugar
- 1/2 t Salt
Here's how to zest an orange: First, wish you brought your microplane with you to your inlaws' kitchen. Then, use literally the worst peeler you've ever seen, and slice off big slabs of peel. Use the back of your knife to scrape off the bitter pith, and then mince the zest. Easy!
Dump all the above in a pot.
Bring to a simmer. Cook till reduced by half, about 45 minutes.
Puree and pour into a dipping glass for each setting.
