cranberry sauce a l’orange

It might be illegal to serve Turkey dinner without Cranberry Sauce!  In Sweden, Lingonberries would be on the dinner table but in the U.S., cranberries are a close cousin.

Considered a “superfood,” these tart red berries are filled with antioxidants and believed to benefit the digestive system, blood pressure and even eyesight.  So grab a bag in the produce section and cook up a batch for Thanksgiving and for dinner any time of the year.  They’re easy to prepare and a perfect side for poultry, pork, meatballs or prime rib.

Our family’s cranberry bowl was always based on the basic recipe found on the Ocean Spray bag.  This recipe adds orange to the flavor mix but you can be creative.  Apple is another good combination and my pal Kay prefers a bit of Grand Marnier liqueur in her signature Cranberry Sauce.  Go wild.  It’s good for you.

Ingredients

 1/2      cup cranberry juice

1/2      cup orange juice

1-1/2   cup sugar

12        ounces fresh cranberries (1 bag) - rinsed

1          tablespoon grated orange zest

Directions:

1.     Add juices and sugar to a medium saucepan, stir and bring to a boil

2.     Add cranberries and orange zest and return to boil.

3.     Reduce heat to slow boil and continue to cook for about 10 minutes, stirring occasionally as berries pop.

4.     Sauce will thicken and any foam will disappear as berries cook.

5.     Cool sauce and then refrigerate until ready to serve.

Yield:

2-1/2 cups

Time:

Prep: 5 minutes

Cook: 15 minutes

Difficulty: