Nothing like a tart, tangy cranberry sauce to top off all that Thanksgiving goodness. I grew up with a family who thought those canned cranberries (the kind that you dump out of a can and are still shaped like a can...) were a sufficient compliment to turkey. After leaving home, and discovering there were bigger and better options for cranberry sauce, I now apologize to all those turkeys I have disgraced with gelatinous cranberry solids.
- 1 cup white sugar
- 1 cup orange juice
- 12 oz fresh cranberries
- 2 cinnamon sticks
- Sort through cranberries removing any stems or bad berries, set aside.
- In a medium saucepan, dissolve sugar in orange juice over medium heat. Add cranberries and cinnamon sticks. Cook for about 10 minutes, or until cranberries pop.
- Remove from heat, and transfer to a serving dish to cool. Sauce will set upon cooling.
Yields ~2 1/2 cups.
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