Cranberry Sauce

7 Reviews
100% would make this recipe again

A sauce to be served with various ice creams and cakes.

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Ingredients

1 cup cranberries, fresh or frozen 100 g
1/4 cup water 65 mL
1/4 cup sugar 55 g
1 tsp cornstarch 3 g

Method

In a saucepan, stir together the cranberries, water, and sugar. Bring to a boil, with constant stirring. When the sugar is fully dissolved, add the cornstarch through a sieve, in order to avoid lumps. Reduce the heat to 'low' and continue to cook 6-7 min until the berries burst. Chill 1 h in the refrigerator before serving.

Observations

The sauce keeps 7 days in the refrigerator or up to 3 months in the freezer.

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Reviews

7 Reviews (7 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Fruits | Sauces & Dips | Halal | Kosher | Vegan | Vegetarian | Canadian

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