Pasta Raphael From The New Basics Cookbook Recipes
THE NEW BASICS MAPLE CRANBERRY SAUCE
This recipe comes from The New Basics Cookbook by Julee Rosso & Sheila Lukins. I never liked cranberry sauce until I tried this one! I've lived outside Canada since 1997 so it is sometimes a challenge to find the cranberries (so then we do without cranberry sauce for Thanksgiving) and other times it is difficult to find the raspberry-cranberry juice but another juice is easily substituted.
Provided by SusannaGail
Categories Sauces
Time 15m
Yield 10-12 serving(s)
Number Of Ingredients 5
Steps:
- Note - I usually use frozen cranberries and they work just fine in this recipe.
- Combine all ingredients except the walnuts in a heavy saucepan and bring to a boil. Cook over medium heat for about 10 minutes until the cranberries pop open.
- Skim off the foam and stir in the walnuts. Allow to cool. Keep covered in the refrigerator for up to 4 days.
Nutrition Facts : Calories 177.3, Fat 7.7, SaturatedFat 0.7, Sodium 3.9, Carbohydrate 27.7, Fiber 2.5, Sugar 20.9, Protein 1.9
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- If using fresh garden tomatoes, bring a large pot of water to a boil. Then remove core and cut an X into the opposite end of each tomato. Have an ice bath standing by. When the water boils place half the tomatoes in the water and leave in just until the skins start to peel back (less than a minute). With a spider or strainer, remove to ice bath and place second half of tomatoes into water and repeat process.
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