Friday, December 7, 2012

Cranberry Orange Sauce

My experiment for cranberry sauce for Thanksgiving was excellent. A keeper recipe. It contains orange juice instead of water, and I added orange marmalade at the end. 

Cranberry Orange Sauce

1 bag of fresh whole cranberries
3/4 cup of sugar
a pinch of salt
1 cup of orange juice
1/4 cup of good quality orange marmalade

In a large, heavy saucepan, add the cranberries and 1 cup orange juice.  Bring to a boil.

Add 3/4 cup sugar and a pinch of salt.

Boil for about 15- 20 minutes until the cranberries burst and the sauce thickens.  Keep going until you are sure it is going to be thick.

Now for the secret ingredient:  orange marmalade.

Stir in 1/4 cup of orange marmalade.

Pour into your serving dish and cool completely.

Can be made a day or two ahead of time.



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