Monday, November 29, 2010

Cranberry Sauce, Two Ways

Well, Thanksgiving might be over, but there's still tons of leftovers. Among those leftovers in our house? A couple of homemade cranberry sauces. (There was more cranberry sauce than there were people to eat it.)

The first (pictured above) was a traditional one: cranberries, water, sugar and orange zest. Bring the ingredients to a boil over medium heat, then simmer until the consistency is right.

The second was cranberries, water, chenin blanc white wine (or any wine you might have around), cinnamon and nutmeg. The flavors went really well together, and this was my favorite of the two.

(I based both recipes off of The Gourmand Mom.)

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