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A little late for 2013 thanksgiving due to unforseen circumstance but better late than never and there are plenty more thanksgivings to come. This ravishing red sauce will delight any thanksgiving table from the kitchens of
chrismukkah
...With dismembered heads, intestines and of course brains added in for that extra elan...mmmmm....braiiiiiiiiiiiins...
*coughs*
Its NOT THAT ok....Sheesh!!!!
Its -really- prepared Cranberry Sauce for Thanksgiving which is obviously going to be coming up very soon!
Recipe is from https://www.food52.com - http://food52.com/recipes/1467-pear.....ranberry-sauce
Serves 6-8 small servings
2-3 tablespoon brandy, divided (used amaretto)
7 cups water
2 cinnamon sticks, each broken in half (used more, like about 6 sticks)
8 black peppercorns (actually one whole tablespoon worth)
12 ounces fresh cranberries, picked over (one huge bag)
3/4 cups packed light brown sugar (used about 4 - 5 cups plain sugar)
2 - 3 tablespoons orange juice (you can also put in some orange zest as well)
2 medium Bartlett pears, peeled (used 1 can pears that I had saved, plus the extra juice came in handy)
1/2 cup chopped walnuts, toasted and divided (used one whole bag of pre-chopped walnuts that was 1 1/2 cups, but also used my mini-chopper)
In medium saucepot, combine cranberries, brown sugar and cinnamon-pepper bundle. Using large holes on a box grater, grate pears into saucepot. Stir in brandy-water mixture.
Pour 1/3 cup brandy into liquid measuring cup; add enough water to reach 1/2 cup liquid total. Set aside. Place broken cinnamon sticks and peppercorns in center of small piece of cheesecloth or large tea bag and tie closed using kitchen twine. This I did not do - rather, I just threw in the cinnamon sticks in as is, plus the two tablespoons of amaretto. You can just fish them out with a spoon quite easily!
Over high heat, bring cranberry mixture to a boil; reduce heat to medium and cook 10-12 minutes, or until cranberries have burst and the mixture has combined, stirring occasionally. Remove from heat. Let me say right now that I cooked quite a bit more than this, and as such it did take longer to cook down! (about 45 minutes to an hour)
Stir in 2 to 3 tablespoons brandy. Let cool. Remove and discard cinnamon bundle. Stir in 7 tablespoons toasted walnuts. Transfer mixture to small serving bowl; sprinkle with remaining walnuts. I didn't toast them myself, but, I would recommend putting in the nuts in at the last part of cooking!
It was enough to make 4 jars (as you see here, fully sealed) plus a little extra that I have saved to eat with a chicken salad or something :3
Enjoy with the turkey folks :B
Allergy warning – please read all recipes carefully and be aware of any allergies or sensitivities that may effect your health and well-being
A little late for 2013 thanksgiving due to unforseen circumstance but better late than never and there are plenty more thanksgivings to come. This ravishing red sauce will delight any thanksgiving table from the kitchens of
chrismukkah******************************...With dismembered heads, intestines and of course brains added in for that extra elan...mmmmm....braiiiiiiiiiiiins...
*coughs*
Its NOT THAT ok....Sheesh!!!!
Its -really- prepared Cranberry Sauce for Thanksgiving which is obviously going to be coming up very soon!
Recipe is from https://www.food52.com - http://food52.com/recipes/1467-pear.....ranberry-sauce
Serves 6-8 small servings
2-3 tablespoon brandy, divided (used amaretto)
7 cups water
2 cinnamon sticks, each broken in half (used more, like about 6 sticks)
8 black peppercorns (actually one whole tablespoon worth)
12 ounces fresh cranberries, picked over (one huge bag)
3/4 cups packed light brown sugar (used about 4 - 5 cups plain sugar)
2 - 3 tablespoons orange juice (you can also put in some orange zest as well)
2 medium Bartlett pears, peeled (used 1 can pears that I had saved, plus the extra juice came in handy)
1/2 cup chopped walnuts, toasted and divided (used one whole bag of pre-chopped walnuts that was 1 1/2 cups, but also used my mini-chopper)
In medium saucepot, combine cranberries, brown sugar and cinnamon-pepper bundle. Using large holes on a box grater, grate pears into saucepot. Stir in brandy-water mixture.
Pour 1/3 cup brandy into liquid measuring cup; add enough water to reach 1/2 cup liquid total. Set aside. Place broken cinnamon sticks and peppercorns in center of small piece of cheesecloth or large tea bag and tie closed using kitchen twine. This I did not do - rather, I just threw in the cinnamon sticks in as is, plus the two tablespoons of amaretto. You can just fish them out with a spoon quite easily!
Over high heat, bring cranberry mixture to a boil; reduce heat to medium and cook 10-12 minutes, or until cranberries have burst and the mixture has combined, stirring occasionally. Remove from heat. Let me say right now that I cooked quite a bit more than this, and as such it did take longer to cook down! (about 45 minutes to an hour)
Stir in 2 to 3 tablespoons brandy. Let cool. Remove and discard cinnamon bundle. Stir in 7 tablespoons toasted walnuts. Transfer mixture to small serving bowl; sprinkle with remaining walnuts. I didn't toast them myself, but, I would recommend putting in the nuts in at the last part of cooking!
It was enough to make 4 jars (as you see here, fully sealed) plus a little extra that I have saved to eat with a chicken salad or something :3
Enjoy with the turkey folks :B
******************************Allergy warning – please read all recipes carefully and be aware of any allergies or sensitivities that may effect your health and well-being
Category All / All
Species Unspecified / Any
Size 1280 x 960px
File Size 173.7 kB
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