4 cups (1 lb.) cranberries, washed and picked over
2 cups water
2 cups sugar
1 orange zested and juiced
2 inches of cinnamon stick ( optional)
In a saucepan, bring the water to a boil, and add the cranberries. When
the water returns to a boil again, cover with a lid and boil for about 3-4
minutes until skin bursts.

Pour the mixture into a blender and pulse a few times to purée, then
strain out and return to the pot, stir in the sugar to dissolve, add the
orange zest and juice, add the cinnamon stick if you are using it, and
bring back to a boil.

Lower heat and simmer slowly about 5 minutes or until this thickens to
a sauce consistency, then remove from heat at once.
Makes about 6 cups of sauce.
The Holidays are homemade again.
The Salad Chef presents ...
Cranberry Sauce
at The Fatted Café
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