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Minted Cranberry Sauce
1/3 c Fresh mint leaves; firmly packed coarsely chopped
1/3 c -boiling water
4 c Fresh cranberries
1 c Sugar
2/3 c -cold ater
1/2 Lemon; finely shredded zest
Fresh mint adds a pleasant flavor to cranberries. You will need 12-14 large mint sprigs; use the leaves only. This can be made a day in advance, covered and refrigerated. Although I like to serve it with chicken or turkey, this sprightly sauce is also good with lamb or ham.
Place the mint in a small bowl and pour in the boiling water. Let steep for 10-15 minutes. Sort the cranberries, discarding any soft ones.
Combine the sugar and cold water in a saucepan. Bring to a boil, stirring to dissolve the sugar completely. Add the cranberries and lemon zest. Return to a boil, reduce the heat to a simmer, cover partially and cook until thickened and the cranberries have burst, about10 minutes.
Using a fine-mesh sieve placed over a glass measuring cup, strian the mint leaves, pressing them with the back of a spoon to release all the flavored water; you should have abour 1/4 cup liquid. Add it to the cranberries, stir well to blend and cook for 1 minute more.
Pour into a bowl and let cool before serving. Or cover tightly and refrigerate; bring to room temperature before serving. Makes about2-1/2 cups.
Source: Williams-Sonoma Kitchen Library: Chuck Williams' Thanksgiving & Christmas