2 bags (12 ounces each) fresh or frozen cranberries
1.5 cups sugar
4 wide strips orange zest, plus cup fresh orange juice
Coarse salt and ground pepper
.5 cup water
Instructions
In a medium saucepan, combine cranberries, sugar, orange zest, and
1/2
cup water; season with salt and pepper.
Bring to a boil over medium-high. Reduce to a simmer and cook until
thickened, 20 to 25 minutes.
Remove from heat and stir in orange juice.
To store, refrigerate, up to 1 week
Variation- Add 2 tablespoons freshly grated ginger while it cooked
and 4
tablespoons sherry vinegar with the orange juice at the end
Serving
Suggestions
Bring to room temperature before serving.
Originally Submitted
11/24/2010
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