Tuesday, November 29, 2011

Orange Cranberry Sauce

My mother-in-law made this cranberry sauce at Thanksgiving & it was so yummy I had to ask her for the recipe.  She says it's easy, can be made ahead, and that she used a bit less sugar than called for because she likes her cranberries a bit tart.  I thought they were YUM, so you should use less sugar, too!  Thanks, Gramma Yori!

Orange Cranberry Sauce

1 pkg. (12 oz.) fresh cranberries
¾ cup packed light brown sugar
1 can (11 oz.) mandarin orange segments, drained, juice reserved
½ tsp. grated orange zest
Parsley sprig, optional

In pot, bring cranberries, brown sugar, reserved mandarin juice and ¼ cup water to boil over medium-high heat.  Reduce heat to medium-low.  Simmer, stirring occasionally, until cranberries pop, 20-25 minutes. 

Cool: cover and chill 2 hours.  [I think she might have chilled it overnight - I'd sure think you could.]  Reserve 10 orange segments – chop remaining.  Just before serving, stir in zest and chopped segments.  Transfer to dish, arrange reserved orange segments on top of sauce.  If desired, garnish with parsley.

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