I love cranberry sauce, but I realize many people don't. It can be very tart. However, I came up with this extremely simple recipe for homemade cranberry orange sauce that is not only sweet and delicious, but an absolute gorgeous color!
(picture is of Rachel Ray's sauce- similar recipe.)
Cranberry Orange Sauce by Erin Taylor
1 bag fresh cranberries (in produce section)
1/2 c. frozen orange juice concentrate
1 Tbsp. grated orange zest
1 1/2 c. sugar (more sugar than most recipes- this is more like a jam)
1/2 tsp salt
1/4 C. Corn starch mixed with 1/2 C. water
Place cranberries in pot. Add orange juice concentrate. Cover and cook on medium heat until berries begin to soften and reduce down. (about 10 minutes) Add sugar, salt, and zest and cook with lid off until sugar desolves and it begins to bubble. Using a potatoe masher, mash the mixture in the pot to mash berries. No need to mash all the berries to a pulp, just break them up a bit. Add cornstarch and water mix and stir until thickened. Place in container and keep refrigerated.
(picture is of Rachel Ray's sauce- similar recipe.)Cranberry Orange Sauce by Erin Taylor
1 bag fresh cranberries (in produce section)
1/2 c. frozen orange juice concentrate
1 Tbsp. grated orange zest
1 1/2 c. sugar (more sugar than most recipes- this is more like a jam)
1/2 tsp salt
1/4 C. Corn starch mixed with 1/2 C. water
Place cranberries in pot. Add orange juice concentrate. Cover and cook on medium heat until berries begin to soften and reduce down. (about 10 minutes) Add sugar, salt, and zest and cook with lid off until sugar desolves and it begins to bubble. Using a potatoe masher, mash the mixture in the pot to mash berries. No need to mash all the berries to a pulp, just break them up a bit. Add cornstarch and water mix and stir until thickened. Place in container and keep refrigerated.
No comments:
Post a Comment