Sunday, November 20, 2011

Tart cranberry dipping sauce and jam

Tart Cranberry Dipping Sauce
1 lb frozen cranberries
2 cups orange juice
3 cups ginger ale
2 Tbsp maple syrup
2 Tbsp light brown sugar
1/2 tsp kosher salt
1 orange, zested

Combine ingredients in non reactive saucepan and bring to boil. Reduce heat and simmer, stirring occasionally, for 30-45 minutes, until liquid is reduced by half.
Carefully puree until smooth. Check seasoning. Serve in small ramekins with turkey. Reserve leftover (not used for dipping) for jam recipe below.

Tart Cranberry Jam 
(for turkey sandwiches!)

2 cups tart cranberry dipping sauce (above)
4 ounces ginger ale
1 cup sugar

Combine all the ingredients into a small, non-reactive saucepan.
Bring to a simmer and reduce by two-thirds or until the mixture has thickened to the consistency of a loose jam. Remember to keep the heat low to prevent the jam from burning. Store in fridge.

1 comment:

Linda Conkey Shaw said...

really yummy cranberry sauce. We added a touch of cinnamon. yummy


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