I apologize for being so absent on here lately. This time of year is when I am the most busy at work and at school due to finals. I am sure I could have squeezed in a quick post here and there but I will never post just-to-post. I have completed four finals so far and have one left on Thursday. I will do a compete recap of my semester as soon as it is over and I hope it is over quick! A large glass of wine is in my future with much needed catch up on missed sleep.
Unfortunately, I completely skipped over Thanksgiving posts for the blog and have so much to post on here. This recipe for Framboise Cranberry Sauce is one that I created and enjoyed over the holiday and I hope to make again just in time for Christmas.
This cranberry sauce is not even in the same category as the kind that flops out of the can in the same shape it came out of. Framboise as the base of this sauce is the true secret.
It lends a raspberry background with an acidic bite, not to mention the addition of vanilla sugar sends this cranberry sauce over the top and balances the acid in the lambic beer perfectly.
As if this sauce could not get any better (hello alcohol!), fresh orange zest adds a powerful undertone.
This Framboise Cranberry Sauce will store nicely in a Mason Jar or an air-tight container for much longer than regular sauces. The sauce is not really as sauce at all but more so falls under the category of preserves. The preservation of this sauce is due to the sugar content.