Monday, November 30, 2009

Cranberry Sauce

When I found this recipe, I knew this was going to be served at our Thanksgiving meal. It had a fantastic flavor and looked and tasted far better than the canned junk.
John's Rating: 8

1 bag of fresh cranberries
1 cup of sugar
1 cup of orange juice ( can use fresh, but juice made from concentrate works just fine)
1 tsp of orange zest

Put all ingredients into a sauce pan and mix well.
Cook over medium heat and bring to a boil.
Boil for about 10 minutes until the cranberries pop. There may be a few light colored ones that don’t pop, but don’t worry. They soften as the sauce cools. I like to serve my sauce at room temp or slightly warm. The sauce can also be made up to 2 days before and kept in the fridge.

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