28 November 2005

cranberry amaretto sauce

This recipe is a family holiday tradition, given to us by a friend and neighbor of my grandmother's.

one lemon
4 T unsalted butter
2 c sugar (can use slightly less for a more tart sauce)
1 (12 oz) bag fresh cranberries
3 T orange marmalade
1/3 c amaretto liqueur

Wash and pick over cranberries. Zest the lemon, set the zest aside; juice the lemon. In a thick-bottomed saucepan, slowly melt the butter over low heat, add the lemon juice and sugar when partly melted. Stir well to combine; when sugar mixture is more liquid than solid, add the cranberries and continue to cook over medium low heat until most of the berries have popped. Remove from the heat, add the lemon zest, marmalade and amaretto.

Makes around 3 cups. Keeps well in the fridge in a jar for weeks, possibly months.

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