Cranberry Sauce with Champagne and Currants
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Appears in Cook's Illustrated November/December 1999
Back-of-the-bag recipes aren't bad, but we found a way to make a dramatic improvement.
WHY THIS RECIPE WORKS
What combination of basic ingredients—cranberries, sweetener, and liquid—would give us a cranberry sauce recipe with a clean, pure cranberry flavor and with enough sweetness to temper the assertively tart fruit but not so much that the sauc...
