Cranberry sauce for meat
Votes: 2
Time: 20 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Cranberry sauce for meat - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 350 g fresh cranberries
- 1 cup cranberry juice
- 1 tbsp. maple syrup
- 3 tablespoons of orange juice
- 1 tbsp orange zest
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Cooking the dish according to the recipe:
- Wash the cranberries under cool water, then place them in a medium saucepan.
Pour the cranberry juice and maple syrup into a saucepan. Add the orange juice and orange zest.
Stir, heat on high and bring to a boil; the berries will begin to burst. - Reduce heat to medium-low and continue cooking until the sauce thickens, about 10 minutes. Turn off the heat. Let cool, then refrigerate while you prepare the holiday meal. The sauce should thicken to a gelatinous consistency.Advice: Instead of orange zest, you can use lemon zest or lemon juice - replace with any citrus fruit.
Categories:
recipe / Sauces / Dips / Ree Drummond
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