No Thanksgiving meal is complete without cranberry sauce, and as we found out in Fork You: All’s well that ends well, making your very own cranberry sauce is very easy. Here’s what you do:
1 orange, zested and juiced (need about ½ cup)
1 lemon, zested
½ cup water
½ cup sugar
¼ teaspoon salt
12 ounces of fresh cranberries
Wash and sort cranberries, picking them over to ensure that all stems and bad berries have been removed. Pour berries into a medium-sized pot. Add juice, water, sugar, zest and salt. Bring up to a simmer and then reduce heat to medium. Let simmer for 10-15 minutes, until most the berries have popped and a thickened, shiny consistency has been achieved. If you have any leftover, it keeps well in the fridge for up to two weeks. It is excellent stirred into plain yogurt.
{ 1 trackback }