Rob Harbison, chef at Princeton University, introduced elementary students to cranberries three ways for the December tasting – raw, in fresh cranberry sauce, and as sorbet – with apple cider, honey and a bit of sugar syrup – created by Gab Carbone of the bent spoon ice cream in Princeton.
Fresh Cranberry Sauce
- 1 pound cranberries, rinsed and picked over
- 1/4 cup sugar
- 1 cup water
- 1 cinnamon stick
Combine all ingredients. Boil until berries burst. Store in refrigerator