This year is different. I really hate to waste food, but there is no way we were going to drink all that cranberry juice. That big container takes up a lot of room, and I actually thought about pouring it into smaller containers and freezing it. But that would take-up valuable real estate in my freezer. Since I always reduce chicken and beef stock to save room...you can always add water back in... I figured I'd try it with the cranberry juice. Eureka! I just turned that giant into a little tyke. It's delicious, not terribly sweet, and could either be used as a glaze for poultry or roast squash, or sweetened up with a touch of your favorite sweetener, it'll make a great dessert sauce. I'm thinking of drizzling it over an apple cobbler...
I started to cook it down as is, but then decided it could use a little help from our good friends, those wonderful spices and seasonings we use to mull cider, wine, and poach pears--ginger, cloves, cinnamon and allspice. And a slice of lemon.
|This smells great as it cooks, no better scent in your home|
than simmering spices!
There is no real recipe:
|Pretty to look at and pretty to eat: Spiced Cranberry Syrup|