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 Cranberry
Conserve
from Entertaining 1-2-3
by Rozanne Gold
- 1 cup unsulfured molasses, plus more for serving (optional)
- 24 ounces fresh cranberries (about 6 cups)
- 1 whole nutmeg, for grating
- Put 3 cups water and molasses in medium pot. Bring to a boil. Add
cranberries and return to a boil.
- Lower heat to a simmer. Add a pinch of salt and a grinding of black
pepper. Cook for 15 minutes, until all the cranberries have popped and
sauce has thickened. Do not overcook, as sauce will thicken more when
cold.
- Using a small nutmeg grater, grate nutmeg so that you have almost ¼
teaspoon. Stir into cranberries. Cover and chill. (It will improve
with age.)
- Before serving, add a little molasses to sweeten, if desired. Spoon
into serving dish or bowl. Grate more nutmeg on top.
Copyright Rozanne Gold and www.TWBookmark.com
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