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Friday, December 25, 2009

Cranberry Sauce

Source

Somewhere on the internet, can’t find the link

Taste 5 (out of 5)

Difficulty 1 (out of 5) - the hardest part is slicing the cranberries in halves :-)

Ingredients

- 2 cups cranberries (sliced in halves)

- 1 cup light brown sugar (lightly packed)

- 1/2 tsp grated orange (or mixed citrus) zest

- 1 tsp vanilla extract

- 1 tsp orange extract

Instructions

1. Place in a medium casserole dish 2 cups cranberries (sliced in two), 1 cup light brown sugar (lightly packed), 1/2 teaspoon orange zest (grated rind of an orange, no white pith). Stir together well. Cover. Bake 1 hour in an oven pre-heated to 250F.

2. After baking, remove from oven, add 2 teaspoons of vanilla extract. You’ll notice some of the sugar will have collected on the bottom. A good stir will fix this and nicely incorporate the final vanilla flavoring.

3. Serve with an orange loaf, chocolate mousse, ice cream or anything else you can think of.

2 comments:

Peggy said...

sounds delicious!

rivardau said...

yes, sounds delicious, i agree.
i have made my own cranberry sauce for years, on stovetop. ill try this baked version soon.

one hint for a change of taste - i use (real québec or vermont) maple syrup in my cranberry sauce instead of sugar, it adds a much better flavour and something you cant get in store. you could also add cinnamon for a twist on taste.

question - why you taking the time to cut each little cranberry in half? that doesnt really make any sense, they "pop" out of their skins after heating anyway.

personally, i prefer the cranberries and the skins in my cranberry sauce, it is like the "whole berry" style you buy in store. for people that dont want "whole berry" (but remember, the berries themselves wont stay whole once you stir them after heating), it is easy to strain the skins out either with sieve or cheesecloth, or purée finely in a blender.

trying to hold onto all those little round berries to slice in half would drive me to madness. just use the berries whole.