ReceptnaptárCranberry Sauce
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Ingredients
Method
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- Over medium heat, stirring constantly, make a nice reddish-brown roux from the butter and flour.
- Pour in enough water to make a thickening sauce, and mix thoroughly so it stays lump-free.
- Add the preserved cranberries, the thinly sliced orange zest, and the red wine.
- Simmer over low heat, stirring often, until the sauce is nicely glossy and thick (about 15-20 minutes).
- Serve warm or lukewarm with roasted meats or game dishes.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
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