Cranberry-citrus sauce
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | small | Orange -- unpeeled, sliced |
| 2⅓ | cup | Orange Juice -- fresh |
| Squeezed best | ||
| 2 | cups | Sugar |
| 2 | tablespoons | Lemon Juice -- + 2 tsp, |
| Fresh | ||
| 24 | ounces | Cranberries |
| 3 | tablespoons | Triple Sec -- + 1 tsp, or |
| Other | ||
| Orange liquer, opt | ||
Directions
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