November 11, 2008

French Canadian cranberry sauce - sauce aux canneberges

Ok. I know it might be a little weird to pretend to teach you how to make cranberry sauce. We don’t even have cranberries in Italy. In fact, I had to consult Wikipedia to discover that in Italian there’s the word ossicocco for cranberry. And I’m telling you, I had no idea of the existence of that word until now.

Anyhow, since my blog is like my public recipe book that I consult myself whenever I want to make something I did before, here’s the recipe for my French Canadian cranberry sauce. Why is it French Canadian? Well, I cook Italian but I’ve learned some culinary customs from around here. So I decided to use maple syrup (is there anything more Canadian than maple syrup? And Quebec is the biggest producer in the world). I also used brown sugar, a very northern France ingredient for me, and very popular in Quebec too (the French connection!).

3 cups fresh cranberries
1 cup water
1/3 cup maple syrup
2/3 cup brown sugar

Dissolve the sugar in the water. Add the maple syrup. In a saucepan over medium high heat, bring this mixture to a boil for a couple of minutes. Add the cranberries. Stir often. When the cranberries begin to pop, reduce the heat to medium. Let the sauce simmer for about 5 or 6 minutes. After that, it’s ready to serve! How about on top of some polenta?
Posted by Daziano at 9:24 PM |  


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