Instructor, Blogger, Author, Personal Chef, bringing tradition and authenticity of regional Italian, Spanish, Portuguese, French, Tunisian, Greek, Turkish, and Moroccan cuisine to the table. I blend traditional recipes with new and innovative ingredients to create flavorful and aromatic foods, all prepared to your tastes and desires.
Member of: Les Dames d'Escoffier and IACP (International Association of Culinary Professionals)
In a small casserole, add all of the ingredients and cook on
medium-low until it begins to boil. Turn heat to low, stir and continue to cook
until most of the cranberries are soft. Stir, taste and add more brown sugar if
you like. If too thick, add a little
warm water. Serve warm or cool.
I love fresh cranberry sauce but not when it's very sweet. I like to cook with Marsala wine so I experimented.. and it turned out JUST like I wanted !!!!!