Sunday, December 29, 2013

Cranberry Sauce

1 (12oz) bag fresh cranberries
2 large oranges
1 cup pure maple syrup

1. Rinse the cranberries under cold water. Zest the oranges.

2. Add the cranberries and zest to a medium saucepan. Squeeze the juice from both oranges into the saucepan. Add the maple syrup and stir it all together.

3. Bring to a gentle boil over medium heat. Reduce heat to low and simmer for 10 to 15 minutes, until it’s nice and thick. If the sauce still seems a little thin, just simmer longer until it’s the right consistency.

4. Transfer the sauce to a dish and cover. Refrigerate for at least 2 hours. Can be made up to 2 days in advance. Store in the fridge.

Makes approximately 3 cups.

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I find recipes everywhere. Online. In magazines. In cookbooks. On the back of boxes. After a while, it got difficult to remember where I found (or stashed) a particular recipe when I wanted to make it a second time. With the goal of wrangling them all in one coherent location that was easy to find and navigate--along with multiple requests from friends for this recipe or that one--this blog was born.

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