Cranberry-citrus sauce

Yield: 10 Servings

Measure Ingredient
1 small Orange -- unpeeled, sliced
2⅓ cup Orange Juice -- fresh
\N \N Squeezed best
2 cups Sugar
2 tablespoons Lemon Juice -- + 2 tsp,
\N \N Fresh
24 ounces Cranberries
3 tablespoons Triple Sec -- + 1 tsp, or
\N \N Other
\N \N Orange liquer, opt

It is a favorite in my family.

Finely grind orange in food processor. Combine orange juice, sugar, and lemon juice in large sauce pan. Bring to a boil, stirring until sugar dissolves. Reduce heat and simmer for 5 minutes. Add ground orange and cranberries and cook until cranberries start to pop, stirring occassionally, approximately 8 minutes. Remove from heat.

Stir in triple sec. Cool completely. Can be prepared 4 days in advance. Cover and refrigerate. Yields 5 cups.

>From: hammond@... (Steve Hammond) Recipe By : Nov 1990 issue of Bon Appetit

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