The food lab better home cooking through science ( PDFDrive ) 765

tablespoonoffinelydicedcrystallizedginger.
• Spices. Cinnamon, as I mentioned, works well, as does
grated nutmeg or ground allspice or cloves. Start with a
pinch and work your way up until it tastes the way you
likeit.Abitofvanillaorspicedrumaddedtowardtheend
ofcookingwillalsospicethingsupabit.
• Dried fruits. A handful of raisins or currants can add
texture and flavor. Add them right at the beginning to
allowthemtosoften.
• Nuts. Toasted almonds, pecans, pistachios, or walnuts,
roughly chopped and mixed into the sauce at the end,
makeaclassicpairing.


EASYCRANBERRY
SAUCE
MAKESABOUT2CUPS
4cupsfreshorfrozencranberries
ẵcupwater
1cupsugar
ẳteaspoongroundcinnamon(optional)
ẳteaspoonkoshersalt
1.Combinealltheingredientsinamediumsaucepan,bring
to a boil over medium-high heat and cook, stirring
occasionally with a wooden spoon, until the berries start
topop.Mashtheberriesagainstthesideofthepanwith
the spoon, then continue to cook, stirring occasionally,
until the berries are completely broken down and have
achieved a jam-like consistency. Remove from the heat
andallowtocoolforabout30minutes.
2. Stir in water in 1-tablespoon increments to adjust to the

desiredconsistency.