This recipe is my own invention and since I view cranberry sauce as one of the main dishes, I make a lot of it. Also, most cooks don’t measure therefore you might have to adjust the sugar to your own taste; okay… maybe the vodka too.
Cranberry Sauce recipe:
2 pounds of fresh cranberries
2 1/2 Cups of sugar
1/2 Cup Vodka
3/4 of a jar of St. Dalfour Kumquat marmalade
(if you are ambitious and you can get fresh kumquats you can make your own by chopping up a pound of kumquats and boiling them with grape juice and some sugar) if you can’t find either, substitute with orange/ginger marmalade, or even a bargain brand of marmalade such as Kraft or E.D. Smith will do.
In a pot, boil the vodka with the sugar until dissolved. Add the cranberries and cook until they pop open (about 10 min). Stir in the kumquat preserves and heat to boiling. Remove from heat. Let cool and store in the refrigerator. YUM! And remember: the alcohol burns off so that you are just left with the flavour so the kids can eat it too.
Happy Thanksgiving from the CONTOUR Fat Loss Clinic in Hamilton, Ontario where “-the future of fat loss is here!”