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Today's Case


Cuisine Magazine Cranberry Apple Pear Sauce

Subject: Cranberry Apple Pear Sauce
From: Barb
Date: 11/17/2020, 12:22 PM
To: phaedrus@hungrybrowser.com

On 11/17/2020 11:49 AM, Barb wrote:

Again it has been a LONG time.I hope you still exist and can save me from
my nieces wrath.

I lost the 2nd page of the recipe from the magazine that was in my files
with my family's favorite cranberry sauce recipe. (Cuisine November 1979)

The libraries are closed with the pandemic. I have googled on line but I
have not been successful in finding anything like this recipe.
It was a chunky sauce with orange zest, juice, cinnamon and golden raisins,
sugar and the fruit per the title. Cooked in a big pot on stove. Had orange
liquor added at the very end.

Barb

Hi Barb,

Sorry, I cannot find anything that fits your description. I'll post this for reader input.

Phaed

Hi Barb,

I haven't heard from anyone who has the actual Cuisine Magazine, but I've had responses from three readers.

Sandy sent a link: Cranberry Apple Pear Sauce

Chris sent a link to another recipe: World's Best Cranberry Sauce

Anna sent the below recipe.

Phaed

Cranberry Apple Pear Sauce

2 lb fresh cranberries
3 peeled apples, chopped
2 firm peeled pears, chopped
2 cups golden raisins
1 1/2 - 2 cups sugar 2 oranges zested
Juice from 3 oranges (ab. 1 cup)
2 teaspoon cinnamon
1/2 teaspoon nutmeg
pinch of salt
 cup cointreau (or other orange liqueur)


Bring to a boil all ingredients except orange liqueur then reduce heat and let simmer for 40-45 minutes.
The cranberries must be popped and the sauce must be thick.
Turn off heat and add orange liqueur. Ads sugar if you want it sweeter.
Let it cool, transfer to containers and leave overnight in fridge. The taste is better after 48 hours.


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