I used to always buy canned cranberry sauce. Then I met my friend Angel at Edwards AFB. She told me how easy and tasty it is to make your own. Since then I have never gone back to canned.
2 8-ounce packages cranberries (fresh or frozen)
1 orange, zest cut into strips and juiced (or 2T zest and 1/4C juice)
1/2 C granulated sugar
1 cinnamon stick
Put all the ingredients into a saucepan over medium heat and simmer until the cranberries burst and the sauce thickens. This takes about 15 minutes. Serve at room temperature or chill. Remove cinnamon stick before serving.
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