NEGRONI CRANBERRY SAUCE
A fun way to enjoy the season's fresh cranberries. Italian cranberry sauce is not only a stunner it takes just minutes to put together this spectacular sauce. Feel free to use only orange juice instead of the alcohol.
Servings: 4 servings
- 16 ounces of fresh cranberries 2 cups
- 1 1/2 cup of sugar
- 1 cup water
- 1 Tablespoon Campari
- 1 Tablespoon gin
- 1 Tablespoon sweet vermouth
- one navel orange add the juice of 1/2, cut the other 1/2 in chunks
- 1/4 teaspoon orange zest to garnish
In a medium sized bowl, rinse the cranberries with cool water, and remove any stems or blemished berries. Drain the cranberries in a colander.
Heat water and sugar to boiling in 3-quart saucepan over medium heat, stirring occasionally until the sugar dissolves. Add in the next four ingredients. Continue boiling 5 minutes longer, stirring occasionally.
Stir in cranberries. Heat to boiling over medium heat, stirring occasionally. Continue boiling about 5 minutes longer, stirring occasionally, until cranberries begin to pop. Simmer for about 20 minutes. Don't worry if every single cranberry does not completely pop. When the sauce is cooked, spoon out the orange pieces. Pour sauce into bowl or container. Refrigerate about 3 hours or until chilled.