Triple-cranberry sauce
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Frozen cranberry juice cocktail; thawed |
| ; concentrate | ||
| ⅓ | cup | Sugar |
| 1 | pack | Fresh or frozen cranberries; rinsed, drained |
| ; (12-ounce) | ||
| ½ | cup | Dried cranberries; (about 2 ounces) |
| 3 | tablespoons | Orange marmalade |
| 2 | tablespoons | Fresh orange juice |
| 2 | teaspoons | Minced orange peel |
| ¼ | teaspoon | Ground allspice |
Directions
Combine cranberry juice concentrate and sugar in heavy medium saucepan.
Bring to boil over high heat, stirring until sugar dissolves. Add fresh and dried cranberries and cook until dried berries begin to soften and fresh berries begin to pop, stirring often, about 7 minutes. Remove from heat and stir in orange marmalade, orange juice, orange peel and allspice. Cool completely. Cover; chill until cold, about 2 hours. (Can be made 3 days ahead. Keep refrigerated.)
Makes about 2½ cups.
Bon Appetit November 1993
Converted by MC_Buster.
Converted by MM_Buster v2.0l.