Cranberry Cherry Mint Sauce recipe (yields about 4 cups)

image from Life's Ambrosia
A favorite at our Thanksgiving table every year is my cranberry cherry mint sauce recipe that I developed through experimentation.  My husband loves it he eats it all every year.  The mint tea and cherries is an expected twist without going to far from the basic cranberry sauce you would expect at Thanksgiving.


Tea can add a great uuummm.. what is that? quality to many other recipes I encourage you to experiment with it.  It's also a great way to use the mint we grow every year. Before I made this with Aveda's tea which is really just peppermint and licorice tea.  It is so good.  So if you happen to have that anyways....  Most people don't though and it is quite expensive so I started subbing mint tea. I always make this a day or two ahead of thanksgiving so the flavors have time to develop in the fridge and so I don't have so much to do on Thanksgiving day. 

Ingredients

  • 1 cup honey
  • 1 pound fresh organic cranberries, approximately 4 cups
  •  1/2 lemon juiced
  • 1 cup of mint tea brewed (peppermint or spearmint would be fine to sub)
  • 1/4 cup of dried organic cherries
  • 1/4 cup of organic frozen raspberries (defrosted)

Directions

Wash the cranberries and discard any soft or wrinkled ones. Brew 1 cup of mint tea.

Combine the honey and tea in a large saucepan and bring to a boil. Add the cranberries and raspberries return to a boil, then lower the heat so that the liquid simmers. Add the dried cherries and lemon juice, and cook for 10 to 15 minutes. Remove the pan from the heat and let the sauce cool.

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