©Life of a Foodie and Her Family 2008-2013, Lynn Tabor



Cranberry Sauce

I also made a batch of Orange Cranberry sauce for Thanksgiving

1 bag of fresh cranberries
1/2 cup water
1/2 cup orange juice
1 cup of granulated sugar
Zest from two oranges... (one orange I use a mircroplane and the other a zester that makes nice long strips)

Add all the ingredients to a saucepan and boil until the cranberries start to pop then turn down to medium heat and continue cooking until berries have popped and it thickens. (about 5 minutes)

Pour into bowl and let it come to room temp, then store in the fridge.

To serve place in a pretty bowl and let it come up to room temp.

1 comment:

Wendi said...

I make orange cranberry relish but I don't cook it. Just dump a bag of washed and picked over cranberries in the food processor, sprinkle with a cup of sugar (+ or - depending on the sweetness of the orange.) Then cut the ends off of an orange and chop it up, peel and all and put it in the food processor. Whir it all up until everything is uniformly chopped up very small but stop before you totally liquify it. After several minutes, the sugar dissolves and you can dig in. It's my FAVORITE way to eat cranberries.

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