Hue and cry?

I always forget how saturated and red-red cranberry sauce is, until I get it finished. If I were to pick a color I’d call “cranberry red,” I don’t think it would be quite this. Maybe a bit less yellow?

This is the old-fashioned basic recipe—just berries, white sugar, and water; however, it’s far less sugar and less water, so that it’s tart and dense. Mmmmm.

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