Sherry Cranberry Sauce

Photo by Evan Sung

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  • 1 cup water
  • 1 cup sugar
  • 12 ounces fresh whole cranberries
  • 2-4 tablespoons sherry
  1. Combine water and sugar and bring to a boil. Add cranberries and return to a boil. Reduce heat and simmer for 10 minutes, stirring occasionally.
  2. Remove from heat and stir in sherry to taste. Cool to room temperature and serve. Refrigerate if made the day before and bring back to room temperature before serving.
  • Recipe from chef Katie Button of Curaté, Asheville, North Carolina

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