Sunday, November 29, 2009

Cranberry Sauce

This is the only whole cranberry sauce that I like. The orange pieces add some sweetness that balances the bite of the cranberries. I worked it out after years of trying different recipes. This has the best parts of most of them.


12 oz. fresh cranberries, washed and picked-over
1/2 cup cranberry juice or orange juice
2 Tbsp. nonalcoholic red wine
2/3 cup sugar
dash of ground nutmeg
16 oz. can mandarin orange segments, rinsed and halved; or 1 Tbsp.
          chopped candied orange peel; or 1/4 cup orange marmalade


In a deep sauce pan, stir together all ingredients except the mandarin orange segments. If using candied orange peel or marmalade, add it now.

Bring to a boil, then turn down heat and simmer until most of the cranberries have popped--this won’t take long. Remove from heat, stir in mandarin oranges, and let cool. The cranberry sauce thickens as it cools. Chill if desired.

Makes about 4 cups.

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