12 oz bag of fresh or frozen cranberries, rinsed and drainedIn a stainless steel three-quart sauce pan, bring the ingredients to a boil, mixing with a potato masher as it cooks. Lower the heat and continue mixing and mashing the fruit for about 5 minutes, never leaving the pan unattended due to foam formation. When the berries break open, they release pectins that will gel the sauce when chilled. Stop the cooking when there is plenty of large pieces of fruit left. Cover the pan tightly and cool off heat undisturbed. Transfer to a clean covered container. Keeps months on the bottom shelf of the refrigerator.
1 c premium orange juice (Simply Orange™ is good)
1 c granulated sugar
1/4 t salt
pinch black pepper
What's hot on Dr Daddy Cooks?
- Hint: How to Break Down an Onion
- How to Roast a Small Butterball™ Turkey
- Meatballs, Peppers, Mushrooms, and Onions in a Tomato Sauce (for Pasta)
- Arroz con Pollo
- Crispy Toaster-Oven Frites
- Cornmeal-Crusted Fried Chicken Livers
- Ingredient: Toaster-Oven Bacon
- Pizza Plus
- A Sound Knife Set for a Serious Cook
- Toaster Oven Tuna Melt, Jersey Diner Style

Saturday, October 26, 2013
Easy Cranberry-Orange Sauce
Prepared October 25, 2013
Subscribe to:
Posts (Atom)