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]].
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[[category:Vegetarian]]
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[[category:Thanksgiving 2007]]
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[[category:Sauces]]
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[[category:Cranberry]]
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[[category:Dinner]]
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[[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!

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