Jelled Orange Cranberry Sauce Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1 1/4 cup: , (250 g) sugar
1 cup: , (225 ml) water
1 package: , 12 oz cranberries
2 tbsp: Frozen orange juice concentrate, thawed
2 tbsp: Grand Marnier or other orange-flavored liqueur or good quality brandy, (or else use 4 T orange juice concentrate and orange extract/zest)
Directions:
1. Oven method. Preheat oven to 325 degrees. Place ccranberies in 8/8/2
inch glass dish. Sprinkle sugar then orange concentrate over. Cover tightly
with foil. Bake until juices form and cranberries are very soft, about 1
hour. Uncover. Mix in liqueur. Cover and refrigerate until very cold, about
4 hours. Can be prepared three days in advance. Keep chilled. (Adapted from
Bon Apetit magazine, March, 1995.)
2. Top of stove method. In a saucepan mix sugar and water. Stir to dissolve
sugar. Bring to a boil. Add cranberries and orange juice concentrate;
return to a boil. Reduce heat and simmer gently for 10 minutes, stirring
occasionally. Remove from heat. Add liqueur. Cool completely at room
temperature and refrigerate. Makes about 2-1/4 cups.
Posted to JEWISH-FOOD digest by "Gloria Whitman" on
Nov 23, 1998, converted by MM_Buster v2.0l.
Source from luhu.jp
inch glass dish. Sprinkle sugar then orange concentrate over. Cover tightly
with foil. Bake until juices form and cranberries are very soft, about 1
hour. Uncover. Mix in liqueur. Cover and refrigerate until very cold, about
4 hours. Can be prepared three days in advance. Keep chilled. (Adapted from
Bon Apetit magazine, March, 1995.)
2. Top of stove method. In a saucepan mix sugar and water. Stir to dissolve
sugar. Bring to a boil. Add cranberries and orange juice concentrate;
return to a boil. Reduce heat and simmer gently for 10 minutes, stirring
occasionally. Remove from heat. Add liqueur. Cool completely at room
temperature and refrigerate. Makes about 2-1/4 cups.
Posted to JEWISH-FOOD digest by "Gloria Whitman"
Nov 23, 1998, converted by MM_Buster v2.0l.
Source from luhu.jp
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