Put 3 cups water and molasses in a medium pot. Bring to a boil. Add
cranberries and return to a boil.
Lower heat to a simmer. Add a pinch of salt and a grinding of black
pepper. Cook for 15 minutes, until all the cranberries have popped and
sauce has thickened. Do not overcook, as sauce will thicken more when
cold.
Using a small nutmeg grater, grate the nutmeg so that you have almost
1/4 teaspoon. Stir into cranberries. Cover and chill. (It will improve
with age.)
To serve, spoon into serving dish or bowl. Grate more nutmeg on top.
turkey
tips home | rozanne
gold 's tips |
turkey
ballotine | wild
rice with five-hour onions |
roasted
acorn squash and carrot purée | cranberry
conserve | slow-baked
pears, sauternes aspic
more turkey tips:
2001 | 2000 | 1999
| 1998
| 1997
| 1996
