Recipe: Cranberry Sauce a L'orange
Misc.Cranberry Sauce a L'orange
340 g pkg frozen or fresh cranberries, about 3 cups
1 1/2 cups granulated sugar
1 large orange
1 teaspoon sherry or port (optional)
Preheat oven to 325 F if baking along with a stuffed turkey or 350 F if baking with other recipes. If using frozen cranberries, place in a colander, then rinse under
cold running water until partially thawed, about 2 mins. Pat dry with paper towels. Place frozen or fresh cranberries in an 8-inch baking dish or pie plate.
Sprinkle with sugar. Finely grate 1 Tbsp. peel from orange and squeeze out 1/2 cup juice. Stir peel and juice into cranberry mixture.
Bake, uncovered, in preheated 325 F oven until cranberries break down and begin to thicken into a sauce-like consistency, about 1 hr. Stir halfway through baking.
Remove from oven and stir in sherry or port, if using. Sauce will thicken even more as it cools.
It's wonderful served warm, at room temperature or chilled. This sauce goes beautifully with Roasted Turkey Breasts as well as
Wild Rice-and-pecan Bake. Sauce will keep well, refrigerated, up to 2 wks.
Yield 2 cups
Source: rec.food.recipes/Chatelaine/October 2002
340 g pkg frozen or fresh cranberries, about 3 cups
1 1/2 cups granulated sugar
1 large orange
1 teaspoon sherry or port (optional)
Preheat oven to 325 F if baking along with a stuffed turkey or 350 F if baking with other recipes. If using frozen cranberries, place in a colander, then rinse under
cold running water until partially thawed, about 2 mins. Pat dry with paper towels. Place frozen or fresh cranberries in an 8-inch baking dish or pie plate.
Sprinkle with sugar. Finely grate 1 Tbsp. peel from orange and squeeze out 1/2 cup juice. Stir peel and juice into cranberry mixture.
Bake, uncovered, in preheated 325 F oven until cranberries break down and begin to thicken into a sauce-like consistency, about 1 hr. Stir halfway through baking.
Remove from oven and stir in sherry or port, if using. Sauce will thicken even more as it cools.
It's wonderful served warm, at room temperature or chilled. This sauce goes beautifully with Roasted Turkey Breasts as well as
Wild Rice-and-pecan Bake. Sauce will keep well, refrigerated, up to 2 wks.
Yield 2 cups
Source: rec.food.recipes/Chatelaine/October 2002
MsgID: 3134808
Shared by: Gladys/PR
In reply to: Recipe: Recipes Using Cranberries or Cranberry S...
Board: Daily Recipe Swap at Recipelink.com
Shared by: Gladys/PR
In reply to: Recipe: Recipes Using Cranberries or Cranberry S...
Board: Daily Recipe Swap at Recipelink.com
- Read Replies (25)
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!