This is the one thing I make for Thanksgiving and Christmas that never changes. When I was little I used to think the only cranberry sauce was the freaky jello out of the can. I could never bring myself to try it. But I knew I loved cranberries and set out to find a great recipe. This is a tweaked version of a recipe from Rachel Ray:
Cranberry-Orange Sauce
Zest and juice of one orange
1/2 cup sugar
Pinch of salt
One 12oz bag of fresh cranberries
In a medium sauce pan over medium heat add 1/2 water, zest and juice of orange, 1/2 cup sugar and salt. Stir until sugar has dissolved. Add cranberries and bring to a boil. Reduce heat and simmer until cranberries have burst and the sauce has thickened slightly. Add more sugar at this point if it is still too tart.
If you have Grand Manier or any orange liqueur on hand, add it while the cranberries are simmering to give it a little kick.
No comments:
Post a Comment