Cranberry sauce with passion fruit
Votes: 1
Time: 1 hour 35 minutes
Cranberry sauce with passion fruit - 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:
- 1 kg fresh or frozen whole cranberries
- 3 tbsp. sugar
- 1.5 cups frozen passion fruit puree, thawed
- 2 tbsp of water
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Cooking the dish according to the recipe:
- In a large saucepan, bring the cranberries, sugar, passion fruit puree, and water to a boil. Reduce heat to low and simmer until the cranberries burst and the sauce thickens, 15 to 20 minutes.
- Transfer to a serving platter and chill. Cover with plastic wrap and refrigerate until ready to serve. Bring the sauce to room temperature before serving.
Exit: 6 tbsp.
Recipe author - Ingrid Hoffman (Ingrid Hoffmann) chef, presenter, producer
Categories:
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