Wednesday, January 2, 2013

{in my kitchen} cranberry-orange sauce

I usually make homemade cranberry sauce during Thanksgiving, but since we didn't have it at our own house, it had to wait until Xmas this year.  I'm sorry, but eating cranberry sauce out of a jar [that still displays the shape of the can that it came out of] is unholy to me after you make it fresh.  Remember, as with everything, change/add ingredients depending on your taste - certain apples + cranberries can add extra 'tart' flavoring.

Recipe via Wegman's [tweak as needed]

1 orange
1 package fresh cranberries
1 cup OJ
2 medium apples [peeled, cored, diced into 1-inch cubes]
1/4 cup sugar
1 cinnamon stick

  • Zest orange [about 2 tbsp or as much as you prefer].  Cut and peel all the white pith from the orange and section into 1-inch pieces.
  • Combine orange, orange zest, cranberries, OJ, apple, sugar and cinnamon stick pot.  Cover and cook on MEDIUM for about 15-30 minutes [again, depends on how you prefer the stock.  I prefer a balance of sauce & texture], stirring occasionally.  
  • Remove from heat, discard the cinnamon stick & serve.

photos: Robin West

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