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Cranberry Sauce with Michigan Dried Cherries



Cranberry Sauce with Michigan Dried Cherries
If you're one of those people who like their cranberry sauce to come out of a can, then read no further. But if you like the taste of real cranberries and LOVE the flavor of dried Michigan tart cherries, then this is the cranberry sauce for you.

Light, refreshing and tangy Cranberry Sauce with Michigan Dried Cherries strikes the perfect balance with the rich flavors of roast turkey, but it's equally wonderful with pork, lamb or game. The hint of crystallized ginger is just enough to keep things interesting without going overboard. It's also easy enough for a novice cook to make with scarcely any effort, so get the kids to help. They'll be proud of their cooking prowess and the whole family can enjoy the results!

Ingredients:

12 ounces fresh cranberries
¾ cup dried cherries (or dried cranberries or raisins)
¼ cup finely chopped shallots
2 Tbsp Minus 8 wine vinegar
Zest and juice of 1 orange or tangelo
3 tsp crystallized ginger, chopped fine
1/3 cup vanilla sugar, or more to taste
¼ tsp white pepper

Directions:

 

Combine all the ingredients in a heavy bottomed saucepan.

 

Cook over medium heat until cranberries pop, adding a little water if it gets too dry.

 

Reduce heat to low and cook, stirring occasionally, until cranberries release their juices, about 15 minutes. Add more water to desired consistency.

 

Transfer to a bowl and cool to room temperature, or refrigerate for up to two weeks.

 

 



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