French Twist Cran-Raspberry Sauce
- 2 12-ounce bags of cranberries
- 2 cups of sugar
- 3 teaspoons of raspberry extract, I use the real stuff made by Olive Nation.
- 1 nip of Chambord Raspberry Liqueur (50 ml) , about 4-5 tablespoons. You can always add more if you're feeling in the mood.
- A few pinches of salt
- 2 cups of water
- 1/2-1 teaspoon of cinnamon. I use Vietnamese cinnamon.
- 1 tablespoon in cornstarch mixed with two tablespoons of water
- couple of squeezes of fresh lime from one lime (optional)
- Place the cranberries, sugar, water and salt in a pot and bring to a gentle boil over medium to medium high heat. Cover and cook until the cranberries have popped and formed a sauce. Keep an eye on it. Stir and adjust the heat as needed. It helps to smush some of the whole berries with the back of a spoon.
- Turn off the heat and add the Chambord and raspberry extract, away from the heat source. Be careful when adding alcohol to any hot sauce. Return the pot to the stove and bring to a boil to burn off the alcohol. rnrnKeep it on a gentle boil and stir in the cornstarch/water mixture and a 1/2 of a teaspoon of cinnamon. Taste. Stir in some lime juice (if using) and more cinnamon if you desire. Let it cook for an additional 1-2 minutes. Enjoy!
cranberries, sugar, raspberry, always, pinches of salt, water, cinnamon, water, couple
Taken from food52.com/recipes/32261-french-twist-cran-raspberry-sauce (may not work)