This cranberry sauce is so good. I
adapted it from one I found on the allrecipes website. I've made it twice
now and highly recommend it.
Ingredients
- 2 twelve ounce packages of fresh cranberries (thawed or frozen, doesn't
matter)
- Zest of 1 orange (I've also used zest of a couple of Clementines)
- 3 cinnamon sticks
- 2 cups orange juice
- 2 cups packed brown sugar
- 1 cup of water
Steps
- Add all ingredients to a heavy, large, non-stick pot
- Bring to a boil and stir for about 5 minutes
- Reduce heat to low and simmer for at least 1 hour, or until all
cranberries have popped and sauce is thickened
- Refrigerate to setup the sauce and serve
Tip:
Do not add more than a cup of water, unless you want to cook
this sauce for many hours. Trying to follow the original instructions
carefully, I added, maybe 2 to 3 cups of water and ended up cooking the sauce
for about 6 hours until I thought it was thick enough. The downside is the
cooking time. The upside is the wonderful smell in fills the house
with. If you plan to spend the whole day cooking a meal anyway, consider
the extra water/cook all day method.
Recipe found at Allrecipes.com and adapted by Jim Beletti -
November, 2002
Copyright (C) 2002 J. D. Beletti, All rights reserved
First posted online: December , 2002
Last revised: May 02, 2005 04:17 PM