Cranberry Sauce
A holiday must have, simply whipped together in the style of our quick pan jams.
Category
Side Dish
Servings/Yield
6-8
Author
Helen Park
A holiday must have, simply whipped together in the style of our quick pan jams.
Ingredients
1 cup sugar
¼ cup water
-
1/8 tsp fine sea salt
-
1 tsp Urfa pepper
4 cups fresh or frozen cranberries (1 pound)
¼ cup pomegranate or orange juice
Directions
In a small heavy bottom sauté pan, cook the sugar and water to an amber caramel.
Add the rest of the ingredients and bring back to boil.
Boil for 20 minutes or until the fruit is cooked and the jam is sticky and shiny. You can lower the heat to simmer to avoid scorching.
Remove from heat and store.
Recipe Note
Recipe Notes
The cranberry sauce may be thick once chilled. Add a few tablespoons of water and give it a good stir to reach desired consistency.
Variations and Ideas
Round out your La Boîte thanksgiving with some of our Mediterranean and Persian inspired accompaniments.
Roasted Turkey and Braised Kefte
Challah and Vegetable Dressing
Cataluña Roasted Sweet Potatoes
Questions? Contact helen@laboiteny.com
