Difference between revisions of "Cranberry Dipping Sauce"
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| − | [[category:Thanksgiving 2007]][[category:Sauces]][[category:Sam_I_Am's Recipes]][[category:Cranberry]]Submitted by [[:category:Sam_I_Am's Recipes|Sam_I_Am]]. | + | [[category:Thanksgiving 2007]] |
| + | [[category:Sauces]] | ||
| + | [[category:Sam_I_Am's Recipes]] | ||
| + | [[category:Cranberry]] | ||
| + | [[category:Dinner]] | ||
| + | Submitted by [[:category:Sam_I_Am's Recipes|Sam_I_Am]]. | ||
*1 Orange | *1 Orange | ||
Revision as of 17:08, 29 January 2008
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.
