Monday, November 17, 2008

A Thanksgiving recipe

I haven't posted recipes in a while, but am still working on producing an HPS cookbook for a fundraiser next year. Nancy sent in this recipe with the upcoming holidays in mind. It sounds so yummy!

Spiced Cranberry Sauce w/Chardonnay & orange zest:

Serves 8 to 10
This tart sauce has a hint of spice that enriches the flavor of the cranberries. Serve with turkey and dressing or spoon it over ice cream, yogurt, pancakes or waffles.

10 ounces (about 3 cups) fresh or frozen cranberries
1 cup dry chardonnay
1/3 cup sugar
1 teaspoon orange zest
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg

In a small pot, combine cranberries, chardonnay, sugar, zest, ginger and nutmeg, cover and simmer for 15 minutes. Using a potato masher or whisk, mash sauce until most of the cranberries pop. Cook, uncovered, until thickened, about 15 minutes more. Serve hot or room temperature.

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