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Wednesday, November 26, 2014

Cranberry Sauce

1 - 12 oz pkg cranberries
1/2 orange, zested
1 1/2 cinnamon sticks
1 c. orange juice
1 c. brown sugar.

In a medium saucepan, combine cranberries, orange zest, cinnamon, orange juice, and brown sugar. Add enough water to cover, and bring to a boil over high heat. Immediately reduce heat, and simmer for about 1 hour, or until the sauce has thickened. Taste for sweetness, and adjust with additional sugar if necessary. You can not overcook, so continue cooking until you have a good thick consistency. Let mixture cool, then refrigerate in a covered container.

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