Although the pilgrims did not serve cranberry sauce at the first Thanksgiving, you'd be hard pressed to find an American Thanksgiving gathering without a dish of canned or homemade cranberry sauce on the table. I haven't made it from scratch in many years and had forgotten how incredibly bright and sharp the flavors can be. This is a one pot wonder recipe, mix the berries, cinnamon stick, sugar and orange juice together in you dutch oven. Bring the mixture to a boil, let it simmer for 15 minutes or until the cranberries have started to pop. Remove it from the heat, stir in the marmalade and zest and you've got a tangy, fresh relish that stands heads above a log of canned jelly. I made this in my 8 inch oven with 10 coals on the bottom and 12 on the lid. You can make it a few days in advance and the best thing is that it only improves with age, your family will never guess how easy it was to make. From a 2004 issue of Health Magazine.
Seriously Orange Cranberry Sauce
1/2 cup orange marmalade
1 Tblsp or zest of one large orange
1 cup orange juice
1/2 to 3/4 cup sugar (depending on how sweet you like it)
1 12 oz. package fresh cranberries
1 cinnamon stick
Lightly oil or spray dutch oven.
Add cranberries, orange juice, sugar and cinnamon stick to prepared oven; mix well.
Cover and place over a full compliment of coals with enough briquettes on the lid to keep it at a steady simmer.
Cook for 15 minutes or until cranberries begin to soften and pop.
Remove from heat; stir in marmalade and orange zest.
Chill in refrigerator before serving.
|Mix cranberries, cinnamon, orange juice and sugar in dutch oven|
Orange cranberry sauce is a staple in my kitchen at work during the fall and into the winter. I served it with corn cakes last week and have leftover sauce with carrots for cranberry glazed carrots.ReplyDelete
Corn cakes and cranberry sauce sounds like a winning combination, I have been spooning a sample every time I open the fridge, don't think it's going to make it to Thanksgiving!ReplyDelete