Cranberry Sauce the Editors of Publications International, Ltd.
Makes about 2 cups
|2||cups fresh or thawed frozen cranberries, drained|
|1||cup orange juice|
|2||teaspoons cold water|
|1||tablespoon grated lemon peel|
|2||to 3 tablespoons cranberry- or orange-flavored liqueur (optional)|
- Combine cranberries, juice and sugar in medium saucepan. Bring to a boil over high heat, stirring frequently; reduce heat to medium-low. Cover; simmer 10 minutes or until cranberries are tender and pop. Remove saucepan from heat.
- Remove 1/2 of cranberries from saucepan; set aside in medium bowl. Mash remaining cranberries with back of spoon.
- Blend cornstarch and water in small bowl until smooth. Add cornstarch mixture and lemon peel to saucepan; blend well. Simmer over medium heat 2 minutes or until thickened, stirring frequently. Stir in reserved whole cranberries. Remove saucepan from heat. Cool completely. Stir in liqueur to taste, if desired. Store in airtight container in refrigerator up to 3 weeks.
Check out more recipes for Sweet Sauces