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December 12, 2008, Newsletter Issue #271: Cranberry Sauce
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Tip of the Week
Your very own cranberry sauce; make ahead an chill. Serves 8 to 12
2 cup water 2 cup sugar 2 (12-ounce) package cranberries, picked over and rinsed 4 tsp coarsely grated orange zest 1/2 cup orange juice (not concentrate)
In a 3-qt. saucepan on medium heat, combine water and sugar, heating until sugar dissolves. Bring mixture to a boil, but do not stir; boil for 5 minutes. Reduce heat to medium, add cranberries and simmer, uncovered, for 5 to 10 minutes, or until sauce thickens. Skim top of the sauce (and discard), then add orange zest and orange juice, stirring to combine. Cool and chill in refrigerator, covered, until ready to use.
Note: when selecting cranberries, be sure they are firm to touch. During season, cranberries can be īcheapī; buy extra packages and freeze (up to 1 year)for later use.
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