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Cranberry sauce

Ingredients

Adjust Servings:

	50 g cranberry
	7 g water
	2 g corn starch
	sugar

Nutritional information

1 g

Protein

7 g

Carbs

0 g

Fat

Calories

Cranberry sauce

Name: Cranberry sauce
Total time: 12 min
Yield: 1
Cuisine: American
Ingredients: cranberry: 50 g; water: 7 g; corn starch: 2 g; sugar

FOR CHEESE STICKS OR MEAT

Features:

Cuisine:

American

12 min
Serves 1
Easy

Ingredients

50 g cranberry
7 g water
2 g corn starch
sugar

Directions

Add sugar to taste – focus on the acidity in cranberries and your taste, you can make the sauce more sour or sweeter by adding more sugar.

Steps

Done

preparation

1. Put the cranberries in a saucepan.
2. Add a little water so that it does not burn and sugar, boil for 5-7 minutes on medium heat.
3. Dilute starch in water.
4. Punch the cranberries with a blender and, stirring constantly, pour in the starch, boil for 2 minutes.
5. Cool a little and you can serve.

Chef Hanna

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2 months ago

Georgian Khinkali (juicy dumplings recipe)
IN A CREAMY SAUCE

FILLING

1. In a large bowl, combine ground pork, ground beef, salt, pepper, chopped cilantro and parsley, minced garlic, and onion.
2. Add water to the filling. Mix well until smooth.

DOUGH

1. In a deep bowl, mix 700 g of flour, 320 ml of cold water and ½ tsp. salts Knead a uniformly hard dough.
2. Place the dough in the refrigerator for 30 minutes, covered in grub.

THE CREAMY SAUCE AND PREPARATION

1. Remove the dough from the refrigerator, seal the surface with flour and roll it out a couple of millimeters. Divide into circles 14 cm in diameter.
2. Place 1 tbsp on each circle. fillings. Form khinkali by folding the dough into folds to the top, there may be 10-12 folds of dough.
3. Boil the water in a large saucepan, reduce the heat so that the boil is weak and cook the quincales for 5 minutes.
4. While the khinkali are cooking, quickly prepare the cream sauce: combine the cream, mayonnaise, and crushed garlic, mix well, pour into a large, deep frying pan, and heat thoroughly.
Place the cooked khinkali in the pan with the cream sauce, sprinkle with a little dried tomato flakes.

Serve hot. Dip the khinkali in the creamy sauce first, then take a bite and drink the broth, and then eat the khinkali itself. Don’t eat the tails—they’re only there to hold the khinkali.

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Ingredients

Nutritional information

Cranberry sauce

FOR CHEESE STICKS OR MEAT

Ingredients

Directions

Steps

preparation

Chef Hanna

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