Saturday, November 21, 2009

BACK BY POPULAR DEMAND: Cranberry-Orange Sauce: try this for a sure hit on Thanksgiving


In the mid-90's, my friend, Gail Carr, prepared Cranberry-Orange Sauce at an outdoor Thanksgiving dinner at the Carr farm in Micanopy. Frankly, it stopped me in my tracks and I have prepared it for every Thanksgiving since then to consistent applause. If you do not try this dish, you will "need to have your head examined." This recipe is abundantly easy.


CRANBERRY-ORANGE SAUCE

Ingredients:

1 large orange or 2 tangerines
1 bag of cranberries, 12 oz.
1 package of frozen raspberries in syrup
1/2 cup of sugar
2 tablespoons, fresh lemon juice
3 tablespoons, orange flavored liquer such as Triple Sec

1. From the citrus fruit, zest 1 teaspoon of peel and squeeze 1/2 cup of juice

2. In saucepan, heat all ingredients (except the liqueur) and bring to a boil. Reduce heat to medium and cook uncovered until most of the cranberries pop and the mixture thickens slightly. Stir as needed.

3. Remove the saucepan from heat and stir in the liqueur.

4. Stir into serving bowl and refrigerate for three hours before serving.
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