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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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I believe this is one of James Beards' recipes, cut from a newspaper years ago. Pretty tasty! And not as complicated as you may think. Ingredients:
1 (12 ounce) package fresh cranberries |
1 1/2 cups sugar |
1 cup dry full-bodied red wine (cabernet sauvignon or zinfindel) |
3 inches piece cinnamon sticks |
7 inches long piece orange rind |
Directions:
1. Pick over cranberries, removing stems and any shriveled berries.
2. Rinse under running water, drain.
3. Combine sugar and wine in a non-corrosive heavy medium suacepan.
4. Heat to boiling, stirring constantly, over moderate heat.
5. Stir in cranberries, cinnamon stick, and orange peel.
6. Increase heat to high, return mixture to boil, stirring constantly.
7. Reduce to medium low heat and simmer, partially covered, stirring occasionally until berries burst - about 10- 15 minutes.
8. Remove from heat.
9. Discard cinnamon stick.
10. Lift out orange peel, cool slightly, and cut into thin julienne strips. Return peel to berries.
11. Serve warm (but good cold too.).
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