Dining In 2015

Page 46

PRHthe menu Courtesy of Cannuli’s Sausage

Nonna Jenny’s Sausage Sauce Ingredients large cans crushed tomatoes 2 2-3 fresh basil leaves teaspoon sugar (optional) 1 tablespoon olive oil medium onion, peeled and chopped 1 clove garlic, peeled and chopped 1 lb. Cannuli’s hot or sweet sausage (removed from the casing) ➜ cup sherry or red wine (optional) ➜ Salt & pepper to taste ➜ ➜ ➜ ➜ ➜ ➜ ➜


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Courtesy of Bernadette Nolan

Cranberry Sauce Ingredients

Directions In a 3-quart saucepan, heat all ingredients to boiling over high heat. Reduce heat to medium and cook, uncovered, until most cranberries pop and mixture thickens slightly, about 10 minutes, stirring occasionally. Spoon into serving bowl, cover and refrigerate until well chilled, about 3 hours or up to 4 days. Don’t let the prunes scare you off. You barely taste them.

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➜ ( 1) 12 ounce bag of fresh cranberries (3 cups), rinsed ➜ 1/2 cup of raspberry jam ➜ 1 cup prunes, pitted & chopped ➜ 1/4 cup sugar ➜ 1 tablespoon cider vinegar ➜ 2/3 cup water ➜ 1/4 teaspoon salt ➜ 1 stick (3 inches long) cinnamon

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In a large saucepan, place the tomatoes, basil and sugar and begin to simmer over medium heat. In a frying pan, sauté the onion and garlic in the olive oil. Pour into the simmering tomato sauce. Fry the sausage until brown and add into the tomato sauce (you may want to drain any fat that renders in the frying pan during cooking). Pour the sherry or red wine into the frying pan and stir to loosen any of the delicious juices still in the pan and add to the tomato sauce. Simmer uncovered at least 1½ hours, stirring occasionally. Serve over cooked shell pasta or spaghetti.


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