Cranberry sauce
Votes: 1
Time: 25 min.
Complexity: easily
Servings: 12
Complexity: easily
Servings: 12
Cranberry sauce - 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:
- 450 g fresh or frozen cranberries
- 2 tbsp. l. rapeseed oil
- 1 tbsp grated ginger
- 1 large shallot, finely diced
- 3/4 cup brown sugar
- 1/2 cup honey
- 1/4 cup orange juice
- 1/2 cup regular sugar
- A pinch of salt
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Recipes with similar ingredients: cranberry, cranberry sauce, ginger root, shallots, brown sugar, Orange juice, honey
Cooking the dish according to the recipe:
- Heat the canola oil in a large saucepan over medium heat. Cook the ginger and shallot, stirring, until softened, about 3 minutes.
Combine brown sugar, honey, orange juice, and regular sugar; season with salt. Cook, stirring, until the sugar dissolves and the mixture begins to bubble. - Add half the cranberries and cook, stirring occasionally, until the cranberries burst and the sauce thickens, about 5 minutes. Add the remaining cranberries and simmer for another 5 minutes.
Categories:
recipe / Festive dishes / Sauces / Dips / Bobby Flay
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