|Photo By Mozart’s Nose|
Thanksgiving came early to my household this year. Here’s one of the favorite old dishes, done anew. I love, love this sauce. This is the first time that I’ve gone back for “seconds” and had wished I had had “thirds” the next day.
Serves 2, Generously
1 c. fresh cranberries
1/4 c. blueberry, pomegranate, or cherry juice
1/4 c. honey
1/4 tsp (overflowing) almond extract
1/4 c. (heaping) slivered almonds
In a saucepan, add cranberries and juice. Bring to a boil or until you hear first cranberry pop. Cover and turn to low, stirring occasionally, until most cranberries have burst – about 5 min. If it seems thick add bit more juice. Stir in honey – taste for sweetness. I like mine a bit tarter, so you may want to add more honey that I’ve suggested.
Remove from heat, stir in extract. Cool and refrigerate. 30 min to serving, remove from fridge, so that it can warm. Just before bringing to the table, stir in the slivered almonds. These stain pink if mixed in too early.
If you have left overs, reheat and stir in some Amaretto liquor and a bit of water to thin the sauce into a syrup – serve over vanilla ice cream. Can also toss on top some crumbled Ameretti cookies.