12 oz fresh cranberries (1 bag)
1 well washed
1 cup maple syrup
1 cup cranberry-rasberry juice
1 cup walnut halves
1 grated zest of 1 orange
Directions
Maple Cranberry Sauce
Combine cranberries, maple syrup, juice and orange zest in a heavy
saucepan. Bring to a boil, lower heat to medium, and cook ab. 10 min.
or until the cranberries pop open.
Carefully skim off any foam that forms on the surface. Stir in
walnuts. Cool. Refrigerate until use.
Recipe may be doubled, & made a day or so ahead.
Servings: 1 servings
Maple Cranberry Sauce Recipe brought to you by Recipe Ideas
Categories: Cranberry; Fruit; Sauce
The History of Recipes
It is quite feasible to trace the history of written cooking instructions far back into distant history, at least as far back as the Egypt of the Pharoahs, and quite possibly further than that. Interesting though that maybe, in the main part, these ancient cookbooks were just primitive pictorial, hieroglyphic or cunieform instructions for preparing meals.
Interestingly, the oldest recipe found, according to historians are a few ancient tablets in Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel `exhilarated, wonderful and blissful`. As we move into The time of the romans 25BC a man called Apicius assembled a number of scripts detailing recipes enjoyed by wealthy Romans. In his scrolls, he recounts how the meals were split into starters, main course and afters, a very modern way of dining. This early Roman chef informs us how the Roman cooks used many different spices and herbs, including a few that will be familiar to modern chefs for example basil, fennel and parsley. Closer to modern times, there are a couple of recipe books which appeared in the 1300s ; one book published under the title `Forme of Cury`, and another, similary titled `Curye on Inglish`. Perhaps surprisingly, they are unconnected to the curry that we all know today, but instead recipes for the types of meals on the menues of the rich people of the time. Later, in the 15th century, the Crusaders brought back a variety of foods and herbs from the East, including spices such as rosemary and coriander. These new foods and spices was responsible for a torrent in manuscripts on cooking, the majority of which are kept safe in private libraries. During the succeeding few centuries, the powerful families of Wesstern Europe competed to serve the most exotic meals, and as a result chefs and their recipe collections were greatly in demand. Nevertheless, it was during the nineteenth century that formal cookery and cookery books reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated their lives to collating, testing, and publishing recipes of the day. By the time we get to the twentieth century, recipe publications were highly popular mostly as a result of increased literacy, leisure time and having more money. Like it or not, the introduction of TV brought us TV cooks and the recipe books that accompanied them. Which brings us neatly up to date and the invention of the internet, permitting us all to search through thousands of recipes like those on this site. |
We hope you enjoy this Maple Cranberry Sauce recipe.
