Читать книгу The Alaska Wild Berry Cookbook - Alaska Northwest Books - Страница 50

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Mix the sugar and water in a large saucepan and bring to a boil without stirring. Simmer for 5 minutes, then add the cranberries. Stir thoroughly and cook for at least 3 minutes (or until all the berries have popped their skins) but no longer than 5 minutes. Remove from heat and add the marmalade and lemon juice. Let stand until completely cool. Stir in the almonds. Serve well chilled.

MAKES 21⁄2 TO 3 CUPS

2 cups sugar

1 cup water1 pound lowbush cranberries

1⁄2cup orange marmaladeJuice of 11⁄2lemons

1⁄2cup slivered blanchedalmonds

Citrus-Almond Cranberry Sauce

Blend water, sugar, cornstarch, cloves, and salt in a saucepan and cook slowly until sugar is dissolved, stirring constantly.Blend in thedried berries,vinegar,butter, and lemon zest. Continue cooking until well heated. This sauce is excellent with baked ham.

MAKES ABOUT 1 CUP

1 cup water1 cup brown sugar1 tablespoon cornstarch

1⁄8teaspoon ground cloves

Pinch of salt

1⁄2 cup chopped dried berries or rose hips, or a combination1 tablespoon vinegar1 tablespoon melted butter

1 teaspoon finely grated lemon zest

Dried Berry Sauce