Info
- Course: Side Dish
- Skill Level: Moderate
- Cost: Inexpensive
- Favorited: 21 Times
Can be made ahead of time.
The World’s #1 Collection of Cookbook Recipes Online
New Recipes on Cookstr: German Potato Salad | Pork Medallions with Cranberry Horseradish Sauce | Chicken Gumbo | Toasted Coconut Rice
Cranberry Sauce
Cookbook
Yield : Serves 6–8 as a garnish
Ingredients
- 12 ounces fresh cranberries
- 1 large orange
- ¾ cup sugar
- 1 teaspoon cinnamon
- Dash of cloves
Directions
Wash the cranberries and discard any that are soft or spoiled.
Finely grate the zest of the orange. Cut away and discard all the white pith, and cut the orange into a few pieces. Put the orange pieces and the grated zest into the container of a blender with enough water to make one cup, and process until the orange is roughly chopped.
Combine the liquid in a heavy-bottomed saucepan with the sugar, cinnamon, and cloves, and bring to a boil, stirring to dissolve the sugar. Add the cranberries, return to a boil, and stir over medium heat for 8–10 minutes. Use a long handled wooden spoon—this stuff can really spit.
When most of the cranberries have popped and the liquid is somewhat thickened, the sauce is done. Pour it into a serving dish and allow it to cool, then chill.
© 1996 Anna Thomas
Note from Cookstr's Editors
Nutritional information is based on 8 servings.
Nutritional Information
Nutrients per serving
98 kcal
1 mg
25 g
2 g
0 g
0 g
0 g
0 g
0 g
0 mg
21 g
0 g
4 mg
59 mg
0 % daily value
18 % daily value
1 % daily value
1 % daily value
