Adding a sprig of rosemary gives this tangy Thanks-Living stape a bit more depth. (Tastes great on a leftover sandwich, or on top of icecream, or even better on top of a vegan cheesecake!)
3/4 cup fresh orange juice, from two oranges
1/4 cup water
1 cup unbleached sugar, like Zulka
4 cups fresh cranberries
1/2 teaspoon ground nutmeg
Zest of one orange
Sprig of rosemary, optional
Pinch salt
In a medium saucepan over high heat, bring the orange juice, water and sugar to a boil.
Add the cranberries, orange zest, nutmeg, rosemary, and salt.
Return to a boil. Reduce the heat to medium and boil gently for 10 to 12 minutes, until most of cranberries have burst. If needed, mash with a spoon or potato masher to mash the cranberries.
Transfer to a serving bowl. Cover and chill until ready to serve.
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