Tuesday, November 23, 2010
My first experience with whole berry cranberry sauce came in my early 20's. I was stationed in San Diego unable to get leave to be home (Some body has to mind the store) I ate my Thanksgiving meal in the Officers Club. Part of the condiments on the table where a whole berry cranberry sauce. Mom got a phone call not long after that and we had a good laugh about her Ninja skills and how I must seek out therapy because I was deprived as a child.
Thanksgiving is such a great time with amazing food and I hate the thought of only having this incredible dinning experience only once a year so I celebrate it twice the traditional and again in July. Although the menu is built around the summer turkey is the protein of choice. Have you ever tried to find cranberries in July in Texas? So I needed to find a solution. Little did I know this would become THEE cranberry sauce for all my turkey dinners. So easy and very good it, it is one of those recipes that give maximum bang for the buck with ingredients that can be picked up in any grocery store any time of the year. Enjoy!
Perp time: 10 min cooking time: 30 min yield: 2 1/2cups
1 med granny smith apple
2 cups cranberry juice
1/3 cup sugar
1 cinnamon stick
2 whole cloves
1 6oz pkg dried cranberries
Juice of 1/2 a lime: about 1 1/2 tbl spoons
1 tsp corn starch and 1 tsp cranberry juice, mixed
pinch of salt
Core peal and finely dice 1/2 of the apple.
Put a high sided skillet over med heat pour in the cranberry juice, lime juice, apple and the spices. Bring to a simmer and add the berries and sugar.
Stir in the corn starch and cranberry slurry simmer for 3 min remove from heat and transfer to a bowl and refrigerate uncovered till cool.