- Cranberries (frozen or fresh) - 200 Grams
- Wheat flour - 1 teaspoon
- Sugar - 3 Art. spoons
- Water - 100 Milliliters
Such glitters are a match of the classic idea of seasonings used in world culinary. There is completely sourish-spicy, sourish-fragrant gamma here. In addition, the acid of such condiments is natural. Preparation: Wash the cranberry (you can fresh or frozen), pour hot water and add a little sugar. Put it on the fire and stew until the sugar completely dissolves. Cranberry crushed, then through a strainer gently rub it. Now we dissolve a little flour in a small amount and cooled down the cranberry juice, try to mix thoroughly so that there are no lumps. Heat the cranberry juice in a saucepan, then pour the flour dissolved in the juice into it, and until it thickens, boil on a small fire. At the same time, stir constantly. Then add here the cranberry berries that we had left. Boil for another three minutes, stir constantly. Served cranberry sauce to the meat in a cold, or in a hot form. Bon Appetit!
Servings: 4