Top | Jamsa, Salsas, Sauces, Condiments
My Favorite Cranberry Sauce
(recipe, Katie Hickey)
Introduction
The original recipe also called for chopped crystallized ginger, which I've tried, and I like it better without. The ginger tries to take over.
Ingredients
- 24 oz. apricot preserves
- ¾ cup raspberry vinegar, or ¾ cup white distilled vinegar plus 1 ½ tsp raspberry preserves
- A pinch of salt
- ¼ tsp. ground cloves
- ¼ cup Grand Marnier
- 2 bags fresh cranberries, nasty ones discarded
- 1 0.25 cup dried tart cherries
Steps
- In a large, heavy-bottomed saucepan, combine the apricot preserves, raspberry vinegar (or vinegar and raspberry preserves), salt, cloves, and Grand Marnier. Stir to mix, and place over medium-high heat. Bring the mixture to a boil, and continue to cook – it will bubble aggressively, and you should stir regularly to keep it from scorching – for about 10-15 minutes, or until it has thickened slightly. Reduce the heat to medium, add the cranberries, and cook until they are soft but not popped. [I know that they’re ready when I hear one or two of them pop; that’s a good indicator that most of them must be getting pretty soft.] Add the cherries, stir well, and remove from the heat. Cool completely before serving. The chutney will thicken considerably as it cools