orangey cranberry sauce
Not overly sweet, a touch zippy with a hit of orange sunshine. Mr. Mari prefers the stuff out of a can but I prefer sauce over jelly with dinner.
ORANGEY CRANBERRY SAUCE makes 3-1/2 cups
adapted from Martha Stewart
Peel from one orange, as little of the white pith as possible
Juice from 1 orange (about 1/2 cup)
1-1/4 cup sugar
3/4 cup water
2 bags (24 ounces total) fresh cranberries, picked through
Coarse salt and fresh ground black pepper
2 tablespoons sherry vinegar
2 tablespoons orange liqueur (like Grand Marnier)
Place the peel, orange juice, sugar and water in a medium-sized nonreactive pot over high heat. Bring to a boil and stir to dissolve the sugar. Stir in cranberries and bring to a boil. Reduce heat and simmer until liquid thickens to a syrupy consistency. Remove from heat.
Season with salt and pepper; stir in vinegar and orange liqueur. Transfer to a nonreactive bowl. Serve at room temperature or microwave until warm. Enjoy!
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