Description
Though many people would use this recipe as part of their Thanksgiving feast, it is really something that can be used all year. It goes with naan as part of an Indian meal, as a sauce for a baked Brie dish, and, of course, as part of a Thanksgiving meal. It is a great alternative to canned cranberry sauce. And it’s very easy to make.
This is based on a Gourmet recipe that was published in December 2001.
Ingredients
- 2 bulbs Large Shallots (about 3 Oz), Coarsely Chopped
- 1 Tablespoon Vegetable Oil
- 12 ounces, weight Fresh Or Frozen Cranberries (not Thawed)
- ⅔ cups Sugar
- 3 Tablespoons Cider Vinegar
- 1 teaspoon Minced Garlic
- 1 teaspoon Minced Peeled Fresh Ginger
- ½ teaspoons Salt
- ⅛ teaspoons Red Pepper Flakes
Preparation
Begin by cooking the shallots (or onions) in the oil in a medium-sized heavy saucepan on moderate heat, until softened (about 3 minutes). Stir in remaining ingredients and simmer, uncovered, stirring occasionally, until berries pop, 10 to 12 minutes.
Allow to cool. Keeps for 1 week, chilled and covered.
