Cranberry Rum-Raisin Sauce

by Rick Rodgers
from Autumn Gatherings
(William Morrow, 2008)
Makes about 3 cups

This cranberry rum-raisin sauce is another holiday staple that deserves to be served all season long. Cranberries have lots of natural preservatives in them, and this sauce keeps for a few weeks chilled. Make a batch to store in the refrigerator to serve with your turkey, and with pork chops and roasted chicken.—Rick Rodgers

convert Ingredients
12 ounces cranberries, rinsed and picked over
1 cup packed light brown sugar
1 cup raisins
1/3 cup finely chopped crystallized ginger
2 tablespoons balsamic vinegar
1/4 cup dark rum

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Method
1. Bring the cranberries, brown sugar, raisins, ginger, vinegar, and 1/4 cup water to a boil in a heavy-bottomed nonreactive medium saucepan over medium-high heat, stirring often to dissolve the sugar. Reduce the heat to medium-low.

2. Simmer uncovered, stirring often, until all the cranberries burst and the juices are syrupy, about 5 minutes. Remove from the heat and stir in the rum. Cool completely.

Note: The sauce can be prepared up to 3 weeks ahead, covered, and refrigerated. Bring to room temperature before serving.

Recipe ©2008 by Rick Rodgers. All rights reserved.
© 2009 Leite’s Culinaria, Inc. All rights reserved. Terms of use.