4 Servings
Cranberry
American
Vegetarian Meatless Thanksgiving Christmas Saute Advance Sauces Cranberry American
1 1/2 cup ar
1/2 cup er Vinegar
1/4 cup Water
1 tablespoon Dry tard
1/2 teaspoon ery seed
1/4 spoon Tumeric
1/4 teaspoon t
12 ounce nberries
In a heavy saucepan, combined the sugar, vinegar, water, mustard, celery seeds, trumeric and salt. Whisk to dissolve the mustard. Bring to a bioil over med high heat and stirring until the sugar dissolves. Add the cranberries and boil gently, stirring occasionally, until the cranberries pop, about 10 minutes. Remove from heat and let cool to room temp. Transfer to a bowl, cover and refrigerate well before serving. Will stay a week in the fridge.
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