CRAVINGS
HIT TING THE
SAUCE Four fresh takes on classic cranberry sauce BY M A RY BROW N M ALOU F
BEGIN WITH:
THE BASIC CRANBERRY SAUCE (Makes about 2 1/2 cups)
1 cup water ¾ cup sugar 1 12-oz. package of cranberries
Bring sugar and water to a boil, stirring to dissolve the sugar. Add cranberries, bring back to a boil, reduce heat and simmer for 10 minutes or until berries start to burst. Cool completely, then chill.
COLORFUL, TART AND a seasonal must-have, cranberries are the perfect complement to holiday menus. Roast turkey, duck and goose all benefit from the mouth-puckering acidity of cranberries. But it's time to give them a tasty twist. These easy-to-make variations on the classic sauce will have you and your guests asking for more.
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