Monday, November 12, 2007

Cranberry Sauce

This is the cranberry sauce that I've been making for at least 4 years now. Most people who are used to the cranberry jelly in a can are reluctant to try it. So, I always have that as well, but I much prefer this. I love the way the cranberries pop in your mouth. There really is no comparison in the flavor. I love the citrus zip that you get from the added orange juice and zest. I usually make this 2 days before it is needed.


Cranberry Sauce


2 cups orange juice
1 large bowl cranberries (extract all stems and soft or bad cranberries, wash thoroughly)
1 tsp. ground ginger
2 cups sugar
Zest of 1 orange
1 cup walnuts (optional)


Combine orange juice, cranberries and ground ginger in a pot and bring to a simmer. Let mixture cook for approximately 10 minutes until all or most berries come to a pop. (This is important, if they haven't popped, the skins will get tough after the sugar is added)

Turn off the heat. Add sugar, orange zest and walnuts to mixture. Stir until sugar dissolves completely.

Once sauce has cooled, pour into a serving dish. This recipe tastes best if stored in a refrigerator for a day or two.

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