[Homeroast] Happy Thanksgiving
sandraandina at mac.com
Wed Nov 24 20:32:35 CST 2010
I like to make two kinds of sauce--one raw relish with walnuts, oranges, a touch of Amaretto and sugar; and one cooked, in equal parts OJ and water, plus sugar, cinnamon and orange zest. For texture I add some dried cranberries to both. But I never thought to save and reduce the cooking liquid--usually, it gets resorbed by the berries as they cool. When my father-in-law moved in with us two years ago, he insisted we also serve canned jellied sauce--it was his family tradition to chill and then unmold it carefully from the can so that the ridges were preserved. He passed away three weeks ago tomorrow, so we will also serve that in his memory.
On Nov 24, 2010, at 8:14 PM, Allon Stern wrote:
> On Nov 24, 2010, at 1:03 PM, Jeff Kelly wrote:
>> I just finished taking some cranberries past first crack! :)
> Heh. I've got the pot on the stove, ready to start cranking up the heat.
> Fresh cranberry sauce is the BEST!
> I usually take the water from boiling, and reduce it down a bunch, then add a ton of sugar and make a syrup to pour on pancakes.
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Peace & song,
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