A tangy sauce traditionally served with turkey.
Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.
|12 oz (336 g) fresh or frozen cranberries||1/2 cup hearty red wine or port|
|1 shallot, finely chopped||grated zest of 1 orange|
|3/4 cup packed light brown sugar||1/3 cup fresh orange juice|
Bring the cranberries, shallot, brown sugar, wine, and orange zest and juice and to a boil in a medium saucepan over medium heat, stirring often to dissolve the sugar.
Reduce the heat to medium-low and simmer, stirring, for 10–12 minutes, or until all of the cranberries skins have burst. Let cool.
Transfer to a bowl and serve chilled or at room temperature.
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