heather_in_sf
Well-known member
This is excellent!!!!!. (Also my turkey is still frozen)
Negroni Cranberry Sauce
24 oz fresh cranberries (2 bags)
1 1/4 cups light brown sugar (used only 1 c not packed and it was perfect)
zest and juice of 2 oranges
3/4 cup Campari
1/2 cup sweet vermouth (I like Cocchi di Torino)
Put a saucepan over medium heat and add all the ingredients. Stir to combine. Bring to a boil and lower the heat to a simmer. Cook until the cranberries begin to pop, about 7-10 minutes. Mash the cranberries with a wooden spoon while stirring, making sure to leave some texture. Cool for an additional 10 minutes. Cool to room temperature and refrigerate. The sauce will thicken as it cools.
Negroni Cranberry Sauce
24 oz fresh cranberries (2 bags)
1 1/4 cups light brown sugar (used only 1 c not packed and it was perfect)
zest and juice of 2 oranges
3/4 cup Campari
1/2 cup sweet vermouth (I like Cocchi di Torino)
Put a saucepan over medium heat and add all the ingredients. Stir to combine. Bring to a boil and lower the heat to a simmer. Cook until the cranberries begin to pop, about 7-10 minutes. Mash the cranberries with a wooden spoon while stirring, making sure to leave some texture. Cool for an additional 10 minutes. Cool to room temperature and refrigerate. The sauce will thicken as it cools.