Jelled orange cranberry sauce

Yield: 1 Servings

Measure Ingredient
1¼ cup (250 g) sugar
1 cup (225 ml) water
1 pack (12 oz cranberries)
2 tablespoons Frozen orange juice concentrate; thawed
2 tablespoons Grand Marnier or other orange-flavored liqueur or good quality brandy; (or else use 4 T orange juice concentrate and orange extract/zest)

1. Oven method. Preheat oven to 325 degrees. Place ccranberies in 8/8/2 inch glass dish. Sprinkle sugar then orange concentrate over. Cover tightly with foil. Bake until juices form and cranberries are very soft, about 1 hour. Uncover. Mix in liqueur. Cover and refrigerate until very cold, about 4 hours. Can be prepared three days in advance. Keep chilled. (Adapted from Bon Apetit magazine, March, 1995.) 2. Top of stove method. In a saucepan mix sugar and water. Stir to dissolve sugar. Bring to a boil. Add cranberries and orange juice concentrate; return to a boil. Reduce heat and simmer gently for 10 minutes, stirring occasionally. Remove from heat. Add liqueur. Cool completely at room temperature and refrigerate. Makes about 2-¼ cups.

Posted to JEWISH-FOOD digest by "Gloria Whitman" <glo@...> on Nov 23, 1998, converted by MM_Buster v2.0l.

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