2010 WISCONSIN STATE FAIR
CREATIVE CRANBERRY CONTEST RECIPES
CLOSECranberry Sauce with Toasted Walnuts - 1st Place
Cranberry Sauce with Toasted Walnuts - 1st Place
1 cup walnuts
1 quart cranberry juice cocktail
1-3/4 cups granulated sugar
peel of 1 orange, cut into thin strips and chopped (reserve slices for garnish)
1/4 cup apple juice
1 Tblsp grated peeled fresh ginger
1# fresh cranberries
1 Tbls balsamic vinegar
1 package of "Motts" hot spiced cider mix (found in the juice aisle)
2 cinnamon sticks, broken
Toast nuts in dry skillet over medium heat. Cook, stirring until lightly browned; cool and coarsely shop.
In large pot, combine cranberry juice, sugar, apple juice, orange peel and ginger. Boil stirring occasionally untilreduced by half. Add cranberries, vinegar and cinnamon sticks. Bring to a boil; cook, stirring often until cranberries tart to burst. Stir in walnuts
Serve warm or chilled.
