Tuesday, November 16, 2010

Cranberry-Orange Sauce

Recorded December 4, 2007.
12 oz fresh or frozen cranberries
juice, pulp, and zest of one orange
plus enough water to make one cup
1 c sugar
Combine ingredients in a heavy sauce pan and bring to a boil over high heat. Lower heat and cook with stirring for about 5 minutes. Berries will burst. Mash the berries as they cook with a potato masher until crushed and well mixed. Cover and let it sit undisturbed to cool and gel. Store in a tightly-covered container in the fridge. Keeps well.