one pound of cranberries two cups of sugar is an awful lot but cranberries as we well know extremely tart and to add a little moisture one third of a cup of water once I’ve added the water I can turn the heat up a little bit and now for the flavor punch I like the flavor of cinnamon stick more than straight ground cinnamon I feel like it’s mellower it’s like a time-release cinnamon capsule I’m also gonna add a touch of nutmeg nutmeg is really powerful an eighth of a teaspoon and a half a teaspoon of ground allspice now for the star the cranberries I have here a pound of fresh cranberries so I’m gonna give it a stir and I like to make cranberry sauce over a high heat bring it to a bubble now the longer you cook the cranberries the more the water and the cranberries is going to evaporate and of course our beautiful and berry sauce .
Alex makes a simple, classic holiday staple: cranberry sauce.
Get the recipe: http://www.foodnetwork.com/recipes/alexandra-guarnaschelli/cranberry-sauce-recipe-1943584
Recipe courtesy of Alex Guarnaschelli
Total: 17 min
Prep: 10 min
Cook: 7 min
Yield: about 2 1/2 cups
1 pound fresh cranberries, washed and dried
2 cups granulated sugar
1/3 cup water
1 cinnamon stick
1/2 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1 orange, zested and juiced
In a medium pot, combine the cranberries, sugar and water. Stir to blend. Bring the mixture to a boil over medium heat. Reduce to a simmer and add the cinnamon stick, allspice and nutmeg. Stir to blend and simmer for an additional 5 to 7 minutes. Some of the cranberries will burst and some will remain whole. Add the orange juice and zest, stir and allow to cool before serving.
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