Wednesday, November 25, 2009

Cranberry Sauce: tart and delicious

2 (12 ounce) packages fresh cranberries
1 orange, zested
5 cinnamon sticks
2 cups orange juice
1 lb. brown sugar

Zest orange, set aside. Cut off the remaining white skin and then slice the

In a food processor chop cranberries and orange slices. In a medium
saucepan, combine cranberries, orange zest, cinnamon, orange juice, and
brown sugar.

Add enough water to cover, and bring to a boil over high heat. Immediately
reduce heat, and simmer for several hours, or until the sauce has thickened.
Taste for sweetness, and adjust with additional sugar if necessary. You can
not overcook, so continue cooking until you have a good thick consistency.
Let mixture cool, then refrigerate in a covered container.

~optional~ garnish with more orange zest

This year, I've added cloves and a dash of port. Of course I quadrupled the amount of cranberries for the recipe 'cause I love the tart fruit. I think I might try my hand at canning this delightful fruit concoction.

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