Source: Annalisa (Arizona)
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Ingredients:
Directions:
Yield: 2 1/2 cups
- 1 orange cut into eighths and seeded
- 1 (12 oz) bag of fresh cranberries
- 3/4 cup sugar
- 1 cup water
- cinnamon sticks (optional)
Directions:
- Combine sugar and water in medium saucepan. Bring to a boil; add cranberries and return to boil. Reduce heat and boil gently, stirring occasionally until cranberries pop. Cover and take off burner.
- Before cutting the oranges, zest the peel to add into the cranberries. Puree the oranges in a food processor and add to cranberries.
- Once the cranberry sauce has cooled, stick a few cinnamon sticks in the sauce, mostly for decoration, but also to add a little bit of a cinnamon-y taste!
- Store in refrigerator.
Yield: 2 1/2 cups
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