Ingredients
3 c. cranberries
2 c. sugar
1 c. orange juice
1/8 tsp. ground cloves
2 Tbsp. cornstarch
2 Tbsp. cold water
1/4 c. brandy or brandy extract
Method
Sources
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Italian pasta organized by shape — which sauce belongs with which pasta
Professional-grade blender — silky purees, hot soups, nut butters
Copper core = instant heat response — delicate sauces, custards
1.5mm copper — ultimate thermal responsiveness for delicate sauces
Enameled cast iron saucier — risotto, polenta, cream sauces
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Italian pasta organized by shape — which sauce belongs with which pasta
Professional-grade blender — silky purees, hot soups, nut butters
Copper core = instant heat response — delicate sauces, custards
1.5mm copper — ultimate thermal responsiveness for delicate sauces
Enameled cast iron saucier — risotto, polenta, cream sauces
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Heat first 4 ingredients to boiling. Simmer, uncovered, until berries pop. Stir together cornstarch and water. Stir into berry mixture. Cook until thickened and cook 2 minutes more. Remove from heat. Stir in brandy. Store in refrigerator or freeze. Makes 3 1/2 cups.