Cooked Cranberry-Orange Relish
This homemade cranberry sauce is better than anything you get from a can!
Yield
6 servingsPrep
15 minCook
5 minReady
2 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
cranberries
whole |
|
| 1 |
oranges
|
|
|
| ½ | cup |
water
|
|
| 1 | cup |
sugar
granulated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
cranberries
whole |
|
| 1 | each |
oranges
|
|
| 118 | ml |
water
|
|
| 237 | ml |
sugar
granulated |
|
Directions
Pick over the cranberries and wash the orange.
Zest the orange, making certain not to take in any of the bitter white pith.
Juice the orange.
Place the cranberries, water, orange juice and sugar in a saucepan and bring to the boil.
Cook for 3 to 5 minutes, stirring occasionally, until the skins of the berries begin to pop.
Do not overcook or the berries will be mushy.
Remove from heat and stir in the orange zest. Transfer to a serving bowl and let cool.
When room temperature, refrigerate for at least 2 hours before serving.
