so yes, there is Thanksgiving food love going on...first up : cranberry sauce. I got this recipe out of the Boston Herald about a million years ago, and have made it for every Thanksgiving since. The combination of ingredients looks a little unusual, but I promise - this one always gets rave reviews.
Cranberry Sauce
1 1/2 c. sugar
3/4 c. water
12 oz bag cranberries
6 oz apricot preserves
1/4 c. lemon juice
1/2 cup slivered almonds, toasted
In a large saucepan, bring the sugar and the water to a boil. Simmer 5 minutes; do not stir. Add the cranberries and simmer until they all burst. Remove from heat and add preserves and lemon juice. When cool, stir in the nuts.
Makes about one quart - keep refrigerated until needed.
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