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Archive for the ‘Sauces’ Category

Homemade Cranberry and Dried Cherry Sauce

01 Jan

Brought to us by Jessica

2 1/2 cups cranberry juice
1 cup golden brown sugar, packed
1 cinnamon stick, broken in half
1/4 tsp ground allspice
1 6-ounce package dried cherries (tart or not)*
1 12-ounce bag cranberries

—

Bring first juice to a boil in a medium saucepan and stir in the sugar until it dissolves.

Add cherries and cook for 2 minutes. Add cranberries and cook until berries pop, stirring occasionally. This will take about 10 minutes.

Transfer to a large bowl, cover and chill overnight. Discard cinnamon stick before serving.

Serve cold or at room temperature.

Makes about 4 cups.

(Jessica) I would like to also add a couple notes to this recipe:
- I cooked on medium-high heat throughout
- I added the allspice and cinnamon stick at the same time as adding the brown sugar

Source: Slashfood

 
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Posted in Cherries and Cranberries, Sauces

 

Homemade Cranberry and Dried Cherry Sauce

01 Jan

Brought to us by Jessica

2 1/2 cups cranberry juice
1 cup golden brown sugar, packed
1 cinnamon stick, broken in half
1/4 tsp ground allspice
1 6-ounce package dried cherries (tart or not)*
1 12-ounce bag cranberries

—

Bring first juice to a boil in a medium saucepan and stir in the sugar until it dissolves. Add cherries and cook for 2 minutes.

Add cranberries and cook until berries pop, stirring occasionally. This will take about 10 minutes.

Transfer to a large bowl, cover and chill overnight. Discard cinnamon stick before serving.

Serve cold or at room temperature.

Jessica’s Notes:

- I cooked on medium-high heat throughout
- I added the allspice and cinnamon stick at the same time as adding the brown sugar

Makes about 4 cups.

Source: Slashfood

 
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Posted in Sauces

 

Fresh Basil Pesto

01 Jan

2 cups fresh basil leaves, packed
1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
1/2 cup extra virgin olive oil
1/3 cup pine nuts or walnuts
3 medium sized garlic cloves, minced
Salt and freshly ground black pepper to taste

—

Combine the basil in with the pine nuts, pulse a few times in a food processor. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.) Add the garlic, pulse a few times more.

Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.

Serve with pasta, or over baked potatoes, or spread over toasted baguette slices.

Yield: Makes 1 cup.

Source: Simplyrecipies

 
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Posted in Sauces