Apple Cider Cranberries
As the name says, Apple Cider Cranberries used cider in place of the water when cooking these cranberries. The cider adds a new flavor to an old standard. It's great with pork or turkey. You can use it as a relish on a sandwich using leftover turkey, chicken or pork.
Fresh cranberries are hard to find until around Thanksgiving so I usually stock up on them and put them in the freezer. This way I have cranberries anytime I get the urge to prepare one of my cranberry recipes. You can always use canned cranberry sauce, but nothing beats the flavor of fresh cranberry recipes.
Apple Cider Cranberries will be delicious with one of my chicken recipes. Click here to see recipes for Chicken.
- 1 c. sugar
- 1 c. apple cider
- 1 - 12 oz. package fresh cranberries
Combine all ingredients ina medium saucepan and bring to a boil over medium-high heat. Reduce heat and simmer, uncovered, until cranberries pop. Stir occasionally while cooking. Chill.
8 - 1/2 c. servings.
Caring for Cranberries
- Look for round, plump cranberries with smooth skin
- One 12 oz. bag yields 3 cups whole or 2 1/2 cups chopped berries
- Store cranberries in your refrigerator for up to 1 month, or in your freezer for up to 9 months.
- Wash your cranberries just before using them to keep them at their best.
- You don't have to defrost frozen berries before using them in your recipes.