Oranged Cranberry Sauce
Yield
4 cups or morePrep
5 minCook
1 hrsReady
1 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1-2 | pounds |
cranberries
fresh |
|
| 1 | pint |
orange juice
|
*
|
| 1 | each |
orange zest
grated |
*
|
| 2 | cups |
brown sugar
or more |
*
|
| 3 | each |
cinnamon sticks
or 1 tablespoon ground |
*
|
| 1 | x |
water
to cover cranberries |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
|
cranberries
fresh |
|
||
| 473 | ml |
orange juice
|
*
|
| 1 | each |
orange zest
grated |
*
|
| 473 | ml |
brown sugar
or more |
*
|
| 3 | each |
cinnamon sticks
or 1 tablespoon ground |
*
|
| 1 | x |
water
to cover cranberries |
*
|
Directions
Throw everything into a pot, and boil for about 1 hour, or until it has thickened.
Taste for sweetness, and adjust the sugar as you need to.
You cannot overcook, so make sure you have a nice, thick consistency.
Let it cool, and bottle the excess.
It keeps indefinitely in the refrigerator.
