к празднику
Nov. 18th, 2008 01:50 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
yuccaА вот этот рецепт брусничного клюквенного соуса вряд ли оскорбит чьи-то вкусы. На прошлый День Благодарения он пользовался у наших гостей огромным успехом.
2 1/2 cups cherry cider or black cherry cider or cranberry juice cocktail
1 8-ounce package dried tart cherries (about 2 cups)
1 cup sugar (I think I used less, try experimenting)
1 12-ounce package cranberries
1/4 teaspoon (generous) ground cloves
Bring cider to simmer in heavy, large saucepan. Remove from heat. Add cherries and let stand 8 minutes. Mix in sugar, then cranberries and cloves. Cook over medium-high heat until cranberries burst, stirring occasionally, about 9 minutes. Refrigerate until cold, about 4 hours (sauce will thicken as it cools). (Can be prepared 4 days ahead. Cover and keep refrigerated.)
Source: epicurious.com
2 1/2 cups cherry cider or black cherry cider or cranberry juice cocktail
1 8-ounce package dried tart cherries (about 2 cups)
1 cup sugar (I think I used less, try experimenting)
1 12-ounce package cranberries
1/4 teaspoon (generous) ground cloves
Bring cider to simmer in heavy, large saucepan. Remove from heat. Add cherries and let stand 8 minutes. Mix in sugar, then cranberries and cloves. Cook over medium-high heat until cranberries burst, stirring occasionally, about 9 minutes. Refrigerate until cold, about 4 hours (sauce will thicken as it cools). (Can be prepared 4 days ahead. Cover and keep refrigerated.)
Source: epicurious.com
