Yield: 1 Servings
|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.