From Martha Stewart’s Christmas Cookbook 2003
- Yield Makes about 1 1/4 cups
Ingredients
-
1 tablespoon unsalted butter
-
1/2 shallot, finely chopped (about 2 teaspoons)
-
2 fresh sage leaves
-
1 teaspoon whole juniper berries
-
1 cup fresh or thawed cranberries
-
2/3 cup pure maple syrup
-
2/3 cup apple cider, plus more if needed
-
1/2 cup red-currant jelly
-
1/4 teaspoon coarse salt
-
Pinch of freshly ground pepper
-
In a medium saucepan, melt butter over medium heat. Add shallot,
and cook until translucent, stirring occasionally, about 2 minutes. Add
sage leaves and juniper berries; cook, stirring, 1 minute. Add
cranberries, maple syrup, apple cider, jelly, salt and pepper. Raise
heat to medium-high, and simmer until cranberries are soft and starting
to burst, about 3 minutes. -
Transfer cranberry mixture to a food processor, and puree until
smooth. Pass puree through a fine sieve into a small saucepan. -
Return glaze to stove, and simmer gently over medium heat until
it has thickened, about 10 to 15 minutes; you should have about 1 1/4
cups. If glaze seems too thick, thin it with a little apple cider. Keep
warm until ready to use.