Monday, November 30, 2009

Cranberry Sauce

Kicking my cranberry sauce up a notch.

Cranberry Sauce

- 16 - 32 oz cranberries, washed
- 1 cup orange juice
- 1-2 cups filtered water (as needed)
- fresh skinned, sliced ginger
- dash of salt
- 3/4 to 1 cup sugar (as needed)
- vanilla bean, scraped from pods
- empty vanilla bean pods
- fresh cinnamon sticks
- Triple-Sec (optional)

  1. Add all ingredients together, scraping the fresh vanilla bean from the pod.
  2. Add the now-empty vanilla bean pods back into the mixture.
  3. Simmer together, until liquid is reduced, and cranberries are softened.
  4. Add in Triple-Sec (if using for sweet application).
  5. Remove and discard ginger, vanilla bean pods, and cinnamon sticks (or dry them and add to sugar for a nice aromatic scent).
  6. Enjoy!

I added vanilla beans from 5 pods, as well as 5 whole cinnamon sticks, although 2 and 2 is more than sufficient.


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