Sweet Cranberry-Cider Sauce
1 Jan 2011, Robin in ‘Happy New Year’.
1 lb cranberries
16 fluid oz British cider. Which is to say, alcoholic. If you can get British/hard cider, use whatever kind you like to drink, which is to say this is not the time to go cheap. If you can’t get hard cider, use about 1 ½ c ordinary cider and ½ c port, Madeira, sherry, or whatever of that kind of thing you have around. You ought to have something of this sort because it’s great for enlivening dull food. You could certainly use Calvados or some such but I think that’s getting on for apple overkill myself.
½ tsp cinnamon
¼ tsp (ground) cloves
¼ tsp nutmeg
about ¼ c, somewhat depending on how dry your cider/etc is and how sweet you like your sauce, dark brown sugar
2 oz preserved ginger in syrup, finely chopped, with its syrup
Put the cider in a pan with everything else except the preserved ginger. Bring to boil, boil gently till cranberries pop. Take off the heat, add the ginger. Let cool. Reheat just to warm to serve. You can warm the pudding too. I generally don’t, but you don’t want it cold from the refrigerator.
Linked in Robin’s post to ‘Sticky Cranberry Ginger Pudding’.