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Watch Chef Billy Parisi "fix" some fresh cranberry sauce on www.fixmyrecipe.com. Feel free to submit recipes to Chef Billy ...
at email@example.com and see if you recipe is the next "Featured Fix of the Day."
Tags:how to make cranberry sauce,Chef Billy Parisi,cranberries,cranberry,Cranberry Sauce Recipe,Cranberry Thanksgiving Sauce,Cranberry Turkey Sauce,Fresh Cranberry Sauce,How to Make Fresh Cranberry Sauce
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Thanks for checking out fixmyrecipe.com. I am Chef Billy Parisi and our next fix goes to Dave in Chicago, Illinois. Really sick of that old nasty cranberry sauce out of a can mess on Thanksgiving. Don't worry, Dave, I got an awesome recipe that you are absolutely going to love.
First things first, Dave, we need to boil the sugar and water together. Since, there is not a lot of water involved here, it doesn't take, but a few minutes to get this thing boiling. Once it is boiling, we are going to add in our fresh cranberries, cook it for a few minutes on high heat, bring the temperature down a little bit, let it simmer for about ten minutes. You will notice quite frequently that a lot of the cranberries will start to pop. Don't worry, that's a good sign.
As you can see, Dave, our cranberries have pretty much been broken up in our sugar-water mixer. Now we are going to add some ingredients that is going to help kick it up a notch. Dave, it takes about ten minutes to simmer this to get it to the consistency that you need. Now we are going to add some of those magical ingredients. Here we go!
Some toasted pecans, you want to toast these 350 degrees on the sheet pan for about 15 minutes. Together, we are going to add in some black and golden currants, and you are going to need some aromatics here. So we are going to do some ground cinnamon and little bit of allspice.
Oh yeah, that looks awesome. Let's try it out. Let's make sure it's not that same cranberry out of a can mess. Man, those pecans and currants really add a nice punch to this. Dave, you need to try this. Let's get it into a container, put in the refrigerator for about an hour because once it cools, then it's going to thicken.
Pop the top on here, and Dave, it is ready to go in the refrigerator. I know you are absolutely going to love this recipe. I know I do because I can't stand that cranberry in the can mess.
Don't forget to come by tomorrow, check out our new featured fix of the day. While you're here, check out all our video, see all the fixes we hooked up, I know you are going to be more than happy.