How to make cranberry jugo de buco recipe: The best cranberry chute recipes in the world

When it comes to making chutneys, the ocean spray or jugo is the go-to method of choice.

These are rich and creamy chutns with a tangy cranberry flavor.

But how do you make one that doesn’t have the tanginess of a cranberry?

The recipe below comes from our sister site, the Food Lab.

It’s the perfect companion for the cranberry cocktail you might be thinking of.

The jugo can be made in advance, and can be served at any time during the summer months, or as a summertime dessert.

You can use it in any number of ways.

You could make it as a filling, filling-less or topping for ice cream, fruit smoothies, ice cream sandwiches, and even a dessert.

It also can be used to create a smoothie and can serve as a dip or dip-in-the-hot sauce sauce.

And if you are looking for a simple, summery cocktail, the recipe below is the perfect one.

It can also be served as a dessert or topped with a fruit smoothie.

And for those of you who like a more traditional taste, the jugo will work well with an ice cream.

You’ll need the following ingredients: 1 quart of water (4-6 cups) 1 quart or so of sugar 1/2 cup of butter or margarine, melted 3 tablespoons of brown sugar (or brown sugar syrup) 1/4 cup of water, as needed 3/4 of an ounce of vodka, or orange juice 2 teaspoons of sea salt, or to taste 1/8 teaspoon of cinnamon 1/16 teaspoon of nutmeg 2/3 cup of frozen cherries, thawed, or frozen (1/2 to 3/8 of a grapefruit, 1/3 to 2/4 a lemon, 1-1/4 cups of frozen blueberries, or a handful of cherries) Directions: In a large pot, bring the water to a boil.

Remove from the heat.

Stir in the sugar, butter or butter, and brown sugar.

Add the water and bring to a simmer.

Cook, stirring occasionally, for 5 minutes or until the sugar is dissolved.

Add in the vodka, sea salt and cinnamon.

Bring to a gentle simmer and continue to simmer, covered, for 10 minutes.

Remove the lid and allow to cool.

Combine the cherries and vodka in a blender or food processor and puree until smooth.

Serve chilled, garnished with a lemon twist or with a sprinkling of sea butter and some fresh fruit.

If you like a little more tartness to your chutn, add in an ounce or so more of orange juice.

Garnish with a splash of sea water and serve with a sprinkle of sea cinnamon.

(Photo: Jennifer C. Johnson)Recipe courtesy of Food Lab, The Food Lab and the Food Science & Food Policy Institute.