1 1/2 cup sugar
1 cup red wine, either a caberbnet sauvig
12 oz cranberries, fresh and picked through,
1 large cinnamon stick
1 zest of 1 orange, julliened
Directions
In a medium size saucepan, bring the sugar and wine to a boil and
cook for 1 minute. Add the cranberries, cinnamon stick and the
orange zest and bring back to a boil. Simmer uncovered for 10 minutes
or until the cranberries burst and the sauce thickens slightly.
Remove the pan heat and discard the cinnamon stick. Allow the berries
to cool and put into a decorative bowel. Refrigerate, covered until
ready to use.
Source: THE BOSTON GLOBE; November, 1993
Servings: 6 servings
Baker's Best Spiked Cranberry Sauce Recipe brought to you by Recipe Ideas
Categories: Cranberry; Fish; Fruit; Sauce; Seafood
The History of Recipes
We are able to track the history of written recipes back into the far past, in fact as far back as pharonic Egypt, and maybe even further. Interesting though that maybe, mostly, these old cook books were just basic pictorial instructions for food preparation.
The truth of the matter is, the most ancient recipe discovered, according to historians is a collection of stone tablets in ancient Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel exhilarated. As we move into The time of the romans around 25BC a man called Apicius created a few documents showing how to cook the recipes cooked by the Romans. In his works, Apicius tells us how the roman meals were divided into hors d`oeuvres, main meal and desserts, a very modern way of dining. This early Roman chef recounts how the Roman chefs made use of many different aromatic flavors, including a few that will be familiar to modern chefs like thyme, mint and parsley. As we move on, we have some interesting books which were published in the 1300s - one book entitled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Although the titles sound familiar, these books have no connection with the indian curry that we all know today, but instead accounts of the types of food prepared by the cooks of the rich and wealthy people of that time. Later, in the fifteenth century, knights returning from the crusades brought us a variety of foods and spices from the holy lands, including spices such as coriander, parsley, and rosemary. The introduction of these new herbs and spices created an explosion in recipe books, the majority of which are kept safe in private libraries. During the next few centuries, the rich families of Wesstern Europe strove to offer the most extravagent banquests, and consequentially chefs and their recipes were much in demand. Even so, it wasn`t until the 19th century that cookery and cookery books became popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated years of their lives to assembling, trying out, and publishing recipes that were common in the better off homes of the day. By the advent of the 20th century, cooking publications are greatly in demand as a result of better eduction, leisure time and having more money. The revolution that is television brings us TV chefs and the demand for the spin-off recipe books. And that brings us to the present day and the invention of the internet, allowing us all to search through thousands of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Baker's Best Spiked Cranberry Sauce recipe.
