Copyright 2011 LtDan'sKitchen blogs |
Copyright 2011 LtDan'sKitchen blogs |
Clementines Cranberry Sauce - Adapted*
12 oz fresh cranberries
4 clementines
1 cup sugar
2 cups orange juice
1. Wash the clementines and cut into quarters. Take one half of the sugar
and sprinkle over the clementines. Seal with cling film and store in
the fridge overnight.
2. Heat the orange juice in a deep pot over medium heat and add the
remaining sugar. Once it starts to boil, add the sugared clementines and
simmer for about an hour until the clementines are soft and the liquid is
syrupy.
3. Add the cranberries and keep an eye on it and cook until it just starts to
bruise. Keep simmering until most of the berries have softened while the
rest still retain their shape, about 15 minutes.
4. Spoon out the cranberries and the clementines and set aside. Increase the
heat to medium high and boil the syrup until it is thick. This will take
about 15 minutes. Return the berries and clementines and mix well. Allow
to cool.
Copyright 2011 LtDan'sKitchen blogs |
* Food and Wine, November 2000, p 232
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