OK, I just found this recipe for a cranberry sauce and haven’t tried it yet…but it sounds so good that I will post it here anyway. You be the judge.
INGREDIENTS
2/3 cup orange zest
2 cups water
2 cups white sugar
2/3 cup orange juice
1 tablespoon lemon juice
3 cups cranberries
1 tablespoon brandy
DIRECTIONS
In a small pan over medium heat, combine the orange zest and water. Cover and bring to boil.
Reduce heat and simmer for 15 minutes.
Drain, reserving zest and 1/3 cup liquid.
To the reserved liquid, add the sugar, orange juice and lemon juice. Bring to boil; reduce heat and simmer for 3 minutes uncovered, stirring often.
Add cranberries; increase heat to medium-high and boil for about 10 minutes or until the cranberries have popped and a small spoonful of sauce sets on a cold plate.
Remove from heat, stir in brandy. Pour into 4 1/2 pint jars leaving 1/2 inch space from top.
Place lids onto jars, and store in the refrigerator for up to two weeks.
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2 comments:
OK Erin tried this recipe on Thanksgiving, but not being a cranberry sauce eater, she thought that you served it hot with the meal. Not a problem! We had Dana and Dave over for dinner and they thought it the best cranberry sauce they ever had! Dave said,"Who thought to serve it hot? What a great twist and it tastes wonderful with the jalapeno corn stuffing!. Erin just smiled and later said, Isn't it supposed to be served hot?
Alright! And yes, we tried this recipe and found it to be quite good...cold. I think the sauce could be used on lots of other things; like pork.
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