Delicious and so much better than the canned kind though I like that too.) I personally thought the orange zest was too strong, making it slightly bitter, so next time I would only zest half the orange. Otherwise, perfect.
Orange-Cranberry Sauce
Source: Confections of a Foodie Bride
3/4 cup water
1 small orange, zested and juiced
2/3 cup sugar (plus more to taste)
12-16 oz cranberries
1/2 – 1 tsp fresh ginger, peeled and grated (we used 1/2tsp ground ginger spice)
2/3 cup sugar (plus more to taste)
12-16 oz cranberries
1/2 – 1 tsp fresh ginger, peeled and grated (we used 1/2tsp ground ginger spice)
Add water, OJ, and sugar to a saucepan over medium heat, stirring until sugar is dissolved. Add remaining ingredients and bring to a boil. Reduce heat and simmer uncovered for 15 minutes. Let cool completely before serving. Mash with a potato masher to desired consistency. Store leftovers in the fridge.
Yields: 10 servings
No comments:
Post a Comment