Page 387 - Pie Squared
P. 387
Make a sauce out of strawberries instead of cranberries.
Top with diced rhubarb, gooseberries, or fresh currants.
Meringue the top (see here).
MY CRANBERRY SAUCE
Makes 1½ cups
I’ve never thought cranberries needed much coaxing with sugar or
other additions, so this recipe keeps those precious berries front and
center in a tart sauce. If you prefer a sweeter condiment, add ¼ cup
additional sugar.
¾ cup (150 g) granulated sugar
¼ cup (60 ml) pomegranate juice or freshly squeezed orange juice
¾ cup (180 ml) water
2-inch-long swath peeled orange or lemon zest
3 cups (330 g) fresh or frozen whole cranberries
Combine the sugar, pomegranate juice, and water in a medium
saucepan and bring to a boil. Stir in the zest and cranberries. Cook
at a quick boil, stirring often and warily to avoid hot sugary splatters,
until most of the berries have burst, 16 to 18 minutes. The sauce will
firm up as it cools. Once cool to the touch, fill a jar, cover, and
refrigerate for no more than a month.
