This tart treat is welcome on any Thanksgiving table.
Recipe information
Yield
serves 6 to 8, makes 4 cups
Ingredients
1 quart unfiltered cranberry juice
1/4 cup apple cider
2 cups sugar
Peel of 1 orange, cut in large strips
1 tablespoon grated ginger
1 cup walnuts, toasted and coarsely chopped
1 tablespoon balsamic vinegar
1 pound fresh cranberries
Preparation
In a medium saucepan over high heat, combine the cranberry juice, apple cider, sugar, orange peel, and ginger. Boil until the mixture is reduced by half, about 20 minutes. Add the walnuts, vinegar, and cranberries. Bring back up to a boil and continue to cook, stirring often, until the cranberries burst, about 20 minutes.
Reprinted with permission from Tyler Florence's Real Kitchen by Tyler Florence. © 2003 Clarkson Potter
