Cranberry Orange Sauce
Adapted from: Page 206, Martha Stewart Living magazine, November 2005
Makes about 6 cups
6 cups cranberries, fresh or frozen
2 cups sugar
1 Tblsp fresh ginger, finely minced
1 cup water
2 oranges
Rinse and pick over the cranberries, drain excess water off. Put the cranberries, sugar and ginger in a pan large enough to hold them. Cook over medium heat for about 10 minutes, stirring occasionally, until berries start to burst. Add 1 cup of water and turn heat to low; simmer for another 5 minutes or until sauce starts to thicken. Remove from heat.
Remove the zest from one of the oranges and set aside. With a knife, cut off the ends of both oranges, then stand them on end and cut off all of the peel and white pith. Working over a bowl, use a paring knife to carefully cut down each side of the membranes separating the flesh, letting the orange segments drop into the bowl as you work around the orange. Cut each segment into three pieces. Stir the orange zest and orange segments into the sauce. Let sauce finish cooling completely. Transfer to a covered container and refrigerate until ready to use. Can be made a few days ahead of time.
6 cups cranberries, fresh or frozen
2 cups sugar
1 Tblsp fresh ginger, finely minced
1 cup water
2 oranges
Rinse and pick over the cranberries, drain excess water off. Put the cranberries, sugar and ginger in a pan large enough to hold them. Cook over medium heat for about 10 minutes, stirring occasionally, until berries start to burst. Add 1 cup of water and turn heat to low; simmer for another 5 minutes or until sauce starts to thicken. Remove from heat.
Remove the zest from one of the oranges and set aside. With a knife, cut off the ends of both oranges, then stand them on end and cut off all of the peel and white pith. Working over a bowl, use a paring knife to carefully cut down each side of the membranes separating the flesh, letting the orange segments drop into the bowl as you work around the orange. Cut each segment into three pieces. Stir the orange zest and orange segments into the sauce. Let sauce finish cooling completely. Transfer to a covered container and refrigerate until ready to use. Can be made a few days ahead of time.
My Notes: Sauce didn't set up as much as I would like. I think I didn't cook it long enough or hot enough. Hubs said it tasted more of orange than of cranberry. I had one and a half cups of cranberries left in the freezer. Cooked them up with a half cup of sugar and added them to the rest of the sauce. Simmered all of it for another 10-15 minutes on low. Let cool completely. Set up nicely and Hubs said the flavor is more balanced.
oooooh! honey, she not only used Orange zest...but the whole orange!
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