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Talk about passion. Ever seen Ingrid Hoffmann in the kitchen? The lady is gonna take that canned crap your aunt serves every year for Thanksgiving and make it better. As promised in yesterday’s blog featuring her mom’s three-meat stuffing recipe, here’s the very simple formula:
Cranberry Passion Fruit Sauce
Makes 5 to 6 cups
2 (1 pound) bags fresh or frozen whole cranberries
3 cups sugar
1 ½ cups passion fruit pulp, frozen and thawed
2 cups water
Directions: Bring the cranberries, sugar, passionfruit pulp, and water to a boil in a large saucepan over medium-high heat. Reduce the heat to low and simmer until the cranberries have broken down and the sauce is thick, 15 to 20 minutes. Transfer to a serving dish and cool. Cover with plastic wrap and refrigerate until ready to serve. Bring to room temperature before serving.
