Wednesday, November 21, 2012

Cranberry Sauce with Calvados and Molasses

The addition of the molasses and Calvados add a little something different to this staple that is on everyones Thanksgiving day table. Feel free to be liberal with the black pepper. It plays off nicely with the flavor of the cinnamon and the tartness of the cranberries.

2 Cups Fresh Cranberries
1 Cup Brown Sugar
1 Cup Cider
1/4 cup Calvados
1 Tablespoon Molasses
1 Teaspoon Cracked Black Pepper
1/4 Teaspoon Cinnamon
Pinch of Salt

Bring Cider up to a boil in a medium saucepan. Add cranberries and brown sugar and cook over medium heat for about 10 minutes. Stir occasionally. Add Calvados, Molasses, Black Pepper, Cinnamon and salt. Stir and cook for another 2-3 minutes. Let cool completely