Then, add a slurry made of cornstarch to thicken the sauce. Reduce to a simmer and cook until the cranberries plump up. Place everything in a saucepan and bring to a boil. Orange zest and sugar complete the flavors. More liquid comes from cranberry juice – a great way to replace the liquid normally present in fresh cranberries. Unlike my cranberry-apricot sauce, this one only needs the juice of one orange. Place the cranberries, water, juice, sugar, ginger and zest in a medium saucepan and, stirring occasionally, cook for 20 minutes over medium high heat to reduce and thicken. It’s actually very similar to using fresh cranberries. I was really surprised at how easy it is to make cranberry sauce using dried cranberries. Just dump your cranberries in a saucepan with cranberry juice, maple syrup, and orange juice, and bring it to a boil. How to make cranberry sauce from dried cranberries Dried cranberries, sweetened (Craisins) Our 15 Best Cranberry Sauce, Relish, and Chutney Recipes of All Time.Pour sauce into a bowl and refrigerate until ready to serve. Remove pot from the burner and let cool, about 10 minutes. Carefully remove rosemary sprig and discard. Add rosemary and cook until sauce is thickened, about 5 minutes more. But what if you can’t find fresh cranberries? No problem – you can make your cranberry sauce from dried cranberries! No one will know the difference! Ingredients needed Cook over medium heat, stirring frequently, until slightly thickened, about 5 minutes. ![]() Cranberry sauce is a staple for any Thanksgiving meal.
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