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Full Online Book HomeLearning KitchenSauces - Cranberry-blueberry Sauce
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Sauces - Cranberry-blueberry Sauce Post by :sharmcc Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3540

Click below to download : Sauces - Cranberry-blueberry Sauce (Format : PDF)

Sauces - Cranberry-blueberry Sauce

This sauce makes a great topping for a plain cheesecake or could be used like a jam.

1/2 cup sugar
1/4 cup water
3 cups frozen cranberries
2 cups frozen wild blueberries
1 Tbsp. (slightly heaping) cornstarch
1/4 cup water

Set berries out to defrost for about half an hour.

In a large pot, combine sugar and first amount of water. Heat over medium-high heat until sugar dissolves and mixture boils. Add berries stir gently but constantly until mixture comes to boil.

In a small bowl, blend together the cornstarch and second amount of water until smooth.

While constantly stirring, slowly dribble cornstarch mixture into berry mixture. The mixture withh clear and thicken as it boils. When mixture becomes clear and thick, reduce heat and let simmer for 5 minutes.

Pour into a heat resistant container. Place a sheet of waxed paper over the top to help prevent a scum from forming on the top. Refrigerate to cool completely.

Makes about 3 cups of sauce.
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Sauces - Cranberry Almond Sauce Sauces - Cranberry Almond Sauce

Sauces - Cranberry Almond Sauce
1 bag cranberries 1 cup sugar 1 cup water 3/4 tsp. almond extract 1/2 cup slivered, blanched almonds Combine cranberries, sugar and water in a saucepan. Cover and cook, over medium heat, until cranberries start to pop. Cook 3 minutes more. Remove cranberry mixture from heat and add almond extract. Mix well and refrigerate until service. Just before serving, stir in almonds.

Sauces - Cran-lemon Sauce Sauces - Cran-lemon Sauce

Sauces - Cran-lemon Sauce
2 (16 oz.) cans whole-berry cranberry sauce1 cup orange marmaladegrated zest of 1 lemonjuice of 1 lemon1/2 cup chopped walnuts, toasted if desiredCombine all ingredients. Chill. Makes 4 cups