Ingredients
- 6 ounces fresh cranberries, rinsed and picked over
- 1 tablespoon orange zest
- 1/2 cup sugar
- 1 cup water
- Pinch of salt
- Pinch of ground cinnamon
- 1 tablespoon cornstarch
- 1/4 cup fresh orange juice
Directions
In a non reactive, non-stick saucepan, over medium, combine the cranberries, zest, 1/2 cup sugar, water, salt, and cinnamon. Bring the mixture to a boil and cook for 10 minutes. Dissolve cornstarch in the orange juice. Add the mixture to the cranberries and stir to blend. Simmer another 15 minutes until the mixture is thick. Remove from the heat and cool completely. Cover and refrigerate until chilled.
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By bonabeaner
on December 25, 2011
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Very good! Especially over the Beef Tenderloin with Horseradish recipe. YUM!
By claudine321
Tampa, FL
on November 30, 2010
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FABULOUS! Make it every year, and it never misses. Pass those canned cranberry sauces in the grocery store. This is EASY and fast, but oh-so-delicous. Go ahead, try it...you'll never go back to canned.
By DCN
Brooklyn , NY
on November 24, 2010
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I've been using this recipe for over 6 years. It's always a winner with just the right amount of sweet and tart. It pairs beautifully with turkey and fixin's and with any "regular" dinner (chicken, lamb etc..
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