Cranberry-Orange Sauce: try this for a sure hit on Thanksgiving
1 large orange or 2 tangerines
1 bag of cranberries, 12 oz.
1 package of frozen raspberries in syrup [NOTE: I have been having trouble getting the raspberries in syrup. They were once common, but in Gainesville, now impossible to locate. I suggest you consider using 1 cup of sugar rather than the 1/2 cup below.]
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.