Yield: 30 Servings
| Measure | Ingredient |
|---|---|
| 4 cups | Fresh cranberries |
| 4 larges | Oranges -- peeled and |
| \N \N | Chopped |
| 2 tablespoons | Honey |
Place cranberries, oranges, and honey in a food mill or grinder, and grind until pulpy but not pureed. Chill and serve.
Makes approximately 6 cups.
Variation: If molded cranberry sauce is desired, add 1 package gelatin or 1 cup agar flakes to sauce and place in a small pan. Bring to a boil over medium-high heat and simmer 5 minutes. Pour into a lightly oiled decorative mold and refrigerate until set (3 to 4 hours). To unmold, dip decorative mold in hot water then invert it over a platter.
Makes 7 cups.
Recipe By : the California Culinary Academy File