• Crockpot N.Y. Times - 51

    From Dave Drum@1:2320/105 to All on Wed Apr 3 17:11:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Slow Cooker Cranberry Sauce w/Port & Orange
    Categories: Five, Citrus, Wine
    Yield: 9 servings

    24 oz Fresh or frozen, thawed
    - cranberries
    1 1/2 c (packed) lt brown sugar
    1/2 c Ruby or tawny port
    Fine grated zest of 1
    - orange
    Salt

    Put the cranberries into a 5 to 8 quart slow cooker.
    Scoop out about 3/4 cup of the berries and finely chop.
    Set aside. Stir the sugar, port and half the orange zest
    into the slow cooker. Season with a generous pinch of
    salt. Cover and cook on high for 1 hour and 30 minutes.

    Stir the cranberry sauce well and set the lid back on
    the slow cooker so there is a 1" to 2" gap, to allow for
    evaporation. Cook on high for another 1 1/2 to 2 hours,
    stirring at least twice, taking care around the edges,
    until many of the berries have popped and the sauce has
    thickened and is syrupy. Stir in the reserved chopped
    cranberries and the remaining orange zest. Spoon the
    cranberry sauce into a serving bowl, cover, and chill in
    the refrigerator until ready to serve.

    STOVETOP METHOD

    Put the cranberries into a medium saucepan. Scoop out
    about 3/4 cup of the berries and finely chop. Set aside.
    Add the sugar, port and half the orange zest into the
    pan, and stir. Season with a generous pinch of salt.
    Bring the mixture to a simmer over medium heat and cook,
    stirring often, until many of the berries have popped
    and the sauce has thickened and is jammy and syrupy, 10
    to 15 minutes. Stir in the reserved chopped cranberries
    and the remaining orange zest. Spoon into a serving
    bowl, cover, and chill in the refrigerator until ready
    to serve.

    By: Sarah DiGregorio

    Yield: 8 to 10 servings

    RECIPE FROM: https://cooking.nytimes.com

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