How Do You Make Cranberry Sauce Studded With Golden Raisins?
The sweetness of the raisins pairs nicely with the tartness of the cranberries in this update of the traditional sauce. Makes 4 cups. Put sugar in a dry, large, deep skillet and cook over medium-high heat, stirring constantly with a fork, until sugar is completely melted and is a golden brown color. Remove the skillet from the heat and carefully pour 1 c. hot water, a little at a time, into one side of the skillet. Cook mixture over medium heat, stirring constantly, until the caramel dissolves. Add onions, raisins and cranberries. Simmer for 10 minutes, stirring occasionally, until the cranberries are tender. (The berries should burst.) Remove the skillet from heat and set aside to cool. Transfer sauce to a serving dish and serve at room temperature.
