| Butterscotch Cranberry Sauce
1 cup of firmly packed light brown
2 tablespoons of light corn syrup
2 tablespoons of unsalted butter
1/2 cup of heavy cream
1/4 teaspoon of salt
1 cup of cranberries, picked over
In a heavy saucepan combine the brown sugar, the corn syrup, the butter, the cream, and the salt, bring the liquid to a boil, stirring, and simmer the mixture for 5 minutes. Add the cranberries and simmer the mixture, stirring occasionally, for 5 minutes, or until the berries have burst and the liquid is reduced to about 1 1/2 cups. Serve the sauce warm over ice cream. Makes about 1 1/2 cups. Gourmet Magazine November 1991 Converted by MC_Buster. Converted by MM_Buster v2.0l. |
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