Cranberry Sauce with Raspberry Vinegar

Page 92

Cuisine: North American | Course Type: Condiments

(1 review)

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Recipe Review

This was my first non-canned cranberry sauce. It is a really lovely accompaniment to the herb-rubbed turkey in this same issue of BA. My family liked this so much that it was several years before I moved on to try other recipes for cranberry sauce.

Now I simply make two versions for Thanksgiving -- the traditional from Joy of Cooking (which -- if there are enough leftovers -- can be used the next day for a small batch of cranberry shortbread bars) and whatever recipe strikes my fancy from the crop of that year's cooking magazines. Usually something chutney-like that works well on sandwiches made with left-over turkey.

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