This is my daughter's really good version of my mom's old holiday cranberry sauce recipe. She's an artistic, creative cook and improvises even more than I do. Sooo, here it is. . .Good luck! :o)
1-1/2c sugar
1c orange juice
1c water
mace 3 shakes
nutmeg 3 shakes
ginger 2 shakes
vanilla 2 second swirl
bitters 2 baby shakes
1 orange - zest and half the orange
4c cranberries
"Bring the first 3 ingredients, spices, vanilla, bitters and orange zest to a boil. Add cranberries, peel the orange, cut 1/2 into really small pieces and eat the other half - or save it for your lunch tomorrow.
Bring back to a boil then simmer until it starts to thicken. The longer you boil it, the thicker it gets. Pour into a pretty bowl, cover and chill it on the cold, cement garage floor. It's best served with meat". . .My Daughter Nancy (a.k.a. Dandelion Pudding)
Bring back to a boil then simmer until it starts to thicken. The longer you boil it, the thicker it gets. Pour into a pretty bowl, cover and chill it on the cold, cement garage floor. It's best served with meat". . .My Daughter Nancy (a.k.a. Dandelion Pudding)
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