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Add cranberry sauce recipe

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Andrew Miner
2020-12-26 22:43:23 -07:00
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docs/index.html
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<img src="sides/buttery-peas-with-thyme/image.png" />
<p>Buttery Peas with Thyme</p>
</a>
<a href="sides/cranberry-sauce">
<img src="sides/cranberry-sauce/image.png" />
<p>Cranberry Sauce</p>
</a>
<a href="sides/creamed-spinach">
<img src="sides/creamed-spinach/image.png" />
<p>Creamed Spinach</p>
docs/sides/cranberry-sauce/image.png
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docs/sides/cranberry-sauce/index.html
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<!DOCTYPE html>
<html>
<head>
<link href="../../style2.css" rel="stylesheet" type="text/css" />
<meta charset="UTF-8" />
<meta name="viewport" content="user-scalable=no, width=device-width" />
<body class="recipe" itemscope itemtype="http://schema.org/Recipe">
<section class="header">
<div class="image" style="background-image: url('./image.png')" itemprop="image" src="./image.png"></div>
<div class="about">
<h1 itemprop="name">Cranberry Sauce</h1>
<div class="timing">
prep <span itemprop="prepTime">20 min</span> </div>
<div class="icons">
<div class="icon gluten-free"></div>
<div class="icon vegetarian"></div>
<div class="icon serving"></div>× <span itemprop="recipeYield">10</span>
</div>
<div class="description" itemprop="description">This receipe for cranberry sauce is perfect because it's not too tart, and not too sweet, and allows the berries full scope to speak for themselves. This approach produces a clear gelatinous sauce (called jellied cranberry sauce in the US) without any actual gelatin, and the by-product of a jam-like cranberry mash.
</div>
</div>
</section>
<section class="instructions">
<div class="step">
<h3>1</h3>
<div class="ingredients">
<ul>
<li itemprop="recipeIngredient">
<div class="amount">
12 oz
</div>
<div class="item">cranberries, fresh</div>
</ul>
</div>
<div class="detail" itemprop="recipeInstructions">Wash the berries and discard any which are split, soft, or crushed.
</div>
</div>
<div class="step">
<h3>2</h3>
<div class="ingredients">
<ul>
<li itemprop="recipeIngredient">
<div class="amount">
1 cup
</div>
<div class="item">sugar, granulated</div>
<li itemprop="recipeIngredient">
<div class="amount">
¾ cup
</div>
<div class="item">water</div>
<li itemprop="recipeIngredient">
<div class="amount">
¼ tsp
</div>
<div class="item">salt</div>
</ul>
</div>
<div class="detail" itemprop="recipeInstructions">Bring the water, sugar, and salt to a boil over high heat. Add the cranberries, and bring back to a boil. Reduce the heat to medium and continue cooking until most of the berries have burst open and the sauce is thick enough to coat a spoon (about 5–10min).
</div>
</div>
<div class="step">
<h3>3</h3>
<div class="ingredients">
<ul>
</ul>
</div>
<div class="detail" itemprop="recipeInstructions">Pour everything through a wire mesh strainer into a bowl. Using a wooden spoon, mash the berries, forcing all the liquid possible through the strainer. Transfer the liquid portion to the refrigerator (where it will solidify into a jelly), and set aside the mashed pulp for other uses.
</div>
</div>
</section>
<section class="credits">
<span itemprop="author">America's Test Kitchen</span>
,&nbsp;
<a href="https://www.americastestkitchen.com/recipes/1504-simple-cranberry-sauce">https://www.americastestkitchen.com/recipes/1504-simple-cranberry-sauce</a>
</section>
<section class="navigation">
<a href="../..">« Back</a>
</section>
</body>
</html