Cranberry-Pecan Sauce

[Guest guest]

Sounds like a good recipe. Any suggestions as to what to use it with?

 

Jo

 

 

Ingredients (use vegan versions):

 

1/2 cup pecan halves

1/2 cup Madeira

1/2 to 3/4 cup maple syrup

1 teaspoon ground cinnamon

3 cups cranberries, fresh or frozen

pinch of salt

 

Directions:

 

1. Preheat oven to 350 degrees F. Spread the pecans on a baking sheet and toast

for 8 to 10 minutes, or until fragrant. Remove, let cool for a few minutes, and

roughly chop by hand.

2. In a medium saucepan, combine the madeira, maple syrup, cinnamon, cranberries

and salt. Cover and bring to a boil, watching carefully to make sure it does not

boil over. Uncover and cook at a rapid simmer for 15 to 20 minutes, stirring

every so often, until the cranberries have burst and the liquid has reduced

enough to become saucy.

3. Stir in the pecans and pour into a bowl. Refrigerate until cool. Serve cold

or at room temperature.