Recipe: Cranberry Sauce a L'orange

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