Maple Walnut Cranberry Sauce Best Family Recipes

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Maple Walnut Cranberry Sauce

"This is the appropriate issue to make and volunteer to carry in your family Thanksgiving gathering while you want to look like you made an effort! The maple syrup sweetens it flawlessly and the walnuts make the feel a lot extra thrilling."

Ingredients :

1 (12 ounce) bundle fresh cranberries, rinsed and drained
three/4 cup freshly squeezed orange juice
half cup darkish (grade B) maple syrup
1/four cup white sugar
1/4 cup port wine
1 tablespoon freshly grated ginger
1 tablespoon freshly grated orange zest
1 (three inch) cinnamon stick
1 pinch salt
1 cup chopped walnuts

Instructions :

Prep : 15M	Cook : 8M	Ready in : 1H

Place cranberries right into a massive saucepan and stir in orange juice, maple syrup, sugar, port wine, ginger, orange zest, cinnamon stick, and salt.
Bring sauce to a simmer. Berries will begin to pop. Cook at a simmer till berries are cooked through and tender, about 10 minutes.
Remove saucepan from heat and allow cranberry sauce cool for about 5 minutes.
Shake walnuts in a dry skillet over medium heat, cooking until golden brown and fragrant, approximately 5 mins. Wipe away any small particles of walnut skin from skillet to keep away from bitterness. Stir walnuts into cranberry sauce. Let cool to room temperature and transfer to a serving bowl; sauce will thicken because it cools. Cover bowl with plastic wrap, pushing wrap to touch sauce and refrigerate until wanted. Sauce can be made several days ahead.

Notes :

This is the best cheesecake topping of all time. It's also outstanding on ice cream.
Reynolds® Aluminum foil can be used to keep meals moist, cook it frivolously, and make smooth-up easier.

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