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Hardly more complicated than the canned, store-bought version, and way less gelatonous - homemade cranberry sauce is easier than you might think.Author:
Chef Lisa Rembold
1 Bag Fresh Cranberries
2 Cups Sugar
1/4 Teaspoon Freshly Ground Nutmeg
Chili Pepper Flakes
Chopped nuts, such as pecans
In medium saucepan, pour rinsed cranberries and add 1 cup water. Bring this to a simmer.
Add the sugar and freshly ground nutmeg, and continue to simmer until reduced by about half, about ten minutes. Stir in any optional mixins you've chosen to use.
The sauce will continue to thicken as it cools. You can make it up to 5 days in advance and store it in the refrigerator, or prepare fresh the day of.
Once the sauce is the consistency you are looking for, cool and refrigerate. This sauce can be used as a condiment on the table or you can add to a gastrique or mostarda.
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