3 cups fresh or frozen cranberries
1/4 cup plus 2 Tbsp real maple syrup
2 Tbsp water
1 lime
1 shallot, minced
1/2 tsp dried tarragon
1/4 tsp salt
Place cranberries on a pie plate and drizzle with 1/4 cup maple syrup and water. Using a zester, peel strips of lime; stir into mixture.
Bake, uncovered, in a preheated 350*F oven, stirring occasionally, until cranberries break down and sauce is bubbly, about 1 hour. Remove from oven. Squeeze in juice from lime and stir in remaining 2 Tbsp syrup, along with shallot, tarragon and salt.
The sauce will keep well, covered and refrigerated, for up to 2 weeks. Bring to room temperature before serving.
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