Saturday, November 29, 2008

Cranberry Sauce

I made a double batch because I really love cranberry sauce. Sometimes I will eat a small dish of it on its own as dessert.

Cranberry Orange Sauce
2 bags of fresh cranberries, washed
2 cups of sugar
zest and juice of 2 oranges
1/2 cup water*

1. Combine all ingredients in a heavy-bottomed pot and bring to a boil.
2. Lower to a simmer and continue cooking, uncovered, until all cranberries have burst.
3. Remove from heat, cool and store in the fridge.

*You might need more or less water depending on the size of the oranges you use. I like a really thick sauce, so I usually go scant on the water, but you can add up to a full cup of water or more, if you like.

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