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Ingredients:
1 cup unsulfured molasses, plus more for serving (optional)
24 ounces fresh cranberries (about 6 cups)
1 whole nutmeg, for grating
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Just click here to get a printer-friendly version of this recipe. • Share it: click to send this recipe to a friend! | | Directions:
Put 3 cups water and molasses in medium pot. Bring to a boil. Add cranberries and return to a boil.
Lower heat to a simmer. Add a pinch of salt and a grinding of black pepper. Cook for 15 minutes, until all the cranberries have popped and sauce has thickened. Do not overcook, as sauce will thicken more when cold.
Using a small nutmeg grater, grate nutmeg so that you have almost 1/4 teaspoon. Stir into cranberries. Cover and chill. (It will improve with age.)
Before serving, add a little molasses to sweeten, if desired. Spoon into serving dish or bowl. Grate more nutmeg on top.
Recipe submitted by:
Entertaining 1-2-3 This recipe is from Entertaining 1-2-3: More than 300 Recipes for Food and Drink Using Only 3 Ingredients, by Rozanne Gold. Copyright © 1999 by Rozanne Gold. Used with permission of ThoughtsForFood.net. Click here to find out more about this book, in which Chef Gold proves that party food can be not only easy to prepare, but beautiful to look at and delicious to eat.  For more information: Find a recipe | Come add a recipe | Share this recipe
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