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Cranberry sauce with orange

November 24, 2010

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Makes 3 cups

Freshly squeezed orange juice makes a big difference in this sauce.

1 package (12 ounces or 3 cups) fresh cranberries, rinsed and picked over
1 cup freshly squeezed orange juice
1 cup sugar
1 teaspoon lemon rind
1/4 teaspoon ground cinnamon
1 tablespoon orange liqueur
1. In a medium saucepan over medium-high heat, combine cranberries, orange juice, sugar, lemon rind, cinnamon, and orange liqueur. Cook, stirring, until the sugar dissolves and the mixture comes to a boil. Lower the heat and simmer for 20 minutes.

2. Cool to room temperature. Transfer to a covered container; refrigerate for at least 4 hours. Sauce keeps for 1 week. Adapted from Agatha Clancy