Thursday, November 27, 2008

cranberry sauce

Here's a recipe for something I just can't understand why people wouldn't make themselves.  It's so easy, and the alternative jellied cranberry sauce is so unappetizing!  I found this on the Smitten Kitchen and am a big fan.

Whole Cranberry Sauce

Makes 2 1/4 cups

3/4 c granulated sugar
1 c water
12 oz fresh cranberries (rinsed, drained and sorted through, removing any deflated ones or stems)
several julienned strips of orange peel
a few squeezes of orange juice

Combine water and sugar in a medium saucepan.  Bring to a boil; add cranberries and zest, return to a boil.  Reduce heat and boil gently for 10-14 minutes, stirring occasionally.  Add a few squeezes of fresh orange juice.  Cover and cool completely at room temperature.  Refrigerate until serving time.

1 comment:

Kira said...

This DOES sound good. But for some reason, I actually like the canned cranberry sauce. My grandma used to plop it onto a little dish straight from the can so it was still shaped like the can, and we would just take slices from it.