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Wednesday, October 15, 2014

When Life Gives You Cranberries: Homemade Cranberry-Orange Sauce

Another Fall favorite is now available fresh at local markets and grocery stores. The most common use for cranberries is cranberry sauce for the Thanksgiving table, which of course can be served at any time since cranberries freeze well for up to a year. I can't take full credit for this recipe, as I've adapted it from various other cranberry sauce recipes I've seen over the years. However, it's easy, delicious, and makes any meal feel like a holiday :-)

The basic recipe below makes for a great sauce, but I also think it lends itself well to the addition of herbs/spices, or substitutions using different preserves or fruit. So be adventurous, experiment away, and note your favorite creations in the comments!

cranberry orange sauce thanksgiving
Redder than red.


Cranberry-Orange Sauce

Ingredients:
One bag (12 oz., about 3 cups) fresh or frozen cranberries, rinsed well and picked over
One jar (12 oz., about 1 1/2 cups) sweet orange marmalade
1/4 cup liquid (water, fresh orange juice, orange liqueur, bourbon)

Stir ingredients together in a large saucepan, cover and bring to a bubble over medium heat. Reduce heat to low, and simmer (gently!) until all the cranberries have burst, about 30-45 minutes, stirring occasionally and being very careful when removing the lid. Let cool slightly and serve warm with poultry, pork, game, or even ice cream! Store remaining sauce tightly covered in the fridge for up to two weeks, or freeze for up to three months.

Notes: Don't worry if your jar of preserves is an ounce or two over/under what's listed, it will work out just fine. When using a fruit-juice sweetened brand of preserves (which are less sweet), you may want to adjust by adding a few tablespoons of sugar, honey, or maple syrup to taste. Don't like cranberry sauce? Pack into jars and give away as gifts!

>o<

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