| Recipe: |
12 oz bag cranberries
1 can ginger ale (I use Hansens's sugar-free)
3/4 - 1 c. orange juice (I use fresh-squeezed: about 1.5 large navel oranges should do it)
1 T. maple syrup
1 T. brown sugar
heaping 1/4 t. kosher salt (or 1/4 t. table salt)
Combine all in a non-reactive (stainless steel or glass) saucepan and bring to a boil. Reduce heat and simmer until liquid reduces to half. Remove from heat and puree with an immersion blender.
If you want to get rid of the little curled up cranberry skins, put through medium sieve of food mill.
Serve warm or cool.
Great with roast turkey, ham, over ice cream, or straight up with a spoon!
Adapted from Alton Brown's recipe on Food Network's website. |
