Post by Loupy on Nov 20, 2012 20:37:07 GMT -7
CRANBERRY ORANGE SAUCE
By Bonnie D
www.justapinch.com/
Photo via Pinterest
Cranberry sauce with a twist! Add oranges, and splash of Cointreau for a terrific flavor. Pecans are optional. Great side dish for the holidays. Lower in sugar than most recipes. I am happy to share this recipe with you! Enjoy
Serves: 6
Prep Time: 30 Min
Ingredients
1 12 ounce bag of fresh cranberries
1 large orange, plus two tablespoons of orange zest
2 tablespoons cointreau
1/2 to 3/4 cup of sugar
pinch of cloves
pinch of salt
1/2 cup water
optional: 1/2 cup toasted pecans
Directions
Rinse the cranberries.
Take the zest from the orange, and set it aside.
Peel the orange with a sharp knife so no white part of the peeling shows.
Dice the orange into small pieces, removing seeds and white pulpy part so only the good orange part remains.
In a medium saucepan, heat 1/2 cup water with the orange zest, sugar and salt over medium-high heat, stirring until the sugar dissolves, 2 to 3 minutes.
Stir in the cranberries and bring to a boil.
Reduce the heat and simmer until the cranberries burst and the sauce has thickened slightly, about 7 minutes.
Add diced orange, Cointreau and the cloves.
Sweeten with more sugar, if desired.
Let the sauce cool to room temperature before serving.
Or chill if you prefer.
Enjoy!
Optional: Toast pecans in oven at 350°F until color turns slightly brown. Remove from oven, allow to cool and then roughly chop. Add pecans when you add the diced orange.
Cooks notes: Cointreau is an orange flavored liqueur imported from France. It lends a special flavor to a lot of dishes, makes an ultimate margarita, and I use it in quite a few of my dishes.
Copyright 2012 Just A Pinch Recipe Club, LLC. All rights reserved.
By Bonnie D
www.justapinch.com/
Photo via Pinterest
Cranberry sauce with a twist! Add oranges, and splash of Cointreau for a terrific flavor. Pecans are optional. Great side dish for the holidays. Lower in sugar than most recipes. I am happy to share this recipe with you! Enjoy
Serves: 6
Prep Time: 30 Min
Ingredients
1 12 ounce bag of fresh cranberries
1 large orange, plus two tablespoons of orange zest
2 tablespoons cointreau
1/2 to 3/4 cup of sugar
pinch of cloves
pinch of salt
1/2 cup water
optional: 1/2 cup toasted pecans
Directions
Rinse the cranberries.
Take the zest from the orange, and set it aside.
Peel the orange with a sharp knife so no white part of the peeling shows.
Dice the orange into small pieces, removing seeds and white pulpy part so only the good orange part remains.
In a medium saucepan, heat 1/2 cup water with the orange zest, sugar and salt over medium-high heat, stirring until the sugar dissolves, 2 to 3 minutes.
Stir in the cranberries and bring to a boil.
Reduce the heat and simmer until the cranberries burst and the sauce has thickened slightly, about 7 minutes.
Add diced orange, Cointreau and the cloves.
Sweeten with more sugar, if desired.
Let the sauce cool to room temperature before serving.
Or chill if you prefer.
Enjoy!
Optional: Toast pecans in oven at 350°F until color turns slightly brown. Remove from oven, allow to cool and then roughly chop. Add pecans when you add the diced orange.
Cooks notes: Cointreau is an orange flavored liqueur imported from France. It lends a special flavor to a lot of dishes, makes an ultimate margarita, and I use it in quite a few of my dishes.
Copyright 2012 Just A Pinch Recipe Club, LLC. All rights reserved.
