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Orange-Cranberry Sauce
A Guam Diner Reader

2 packages of fresh cranberries
2 cups granulated sugar
1 orange, zested and juiced
2 whole cloves
pinch of salt

Zest the orange rind with the fine side of a grater or a zester if you have one; then slice the orange in half and squeeze the juice out removing any seeds.

Place the cranberries, sugar, orange juice and zest and cloves in a heavy medium saucepan over medium heat and stir to combine. Stir frequently until the cranberries start to "pop", at this point reduce heat and cover so that the mixture simmers gently. Cook until the consistency you prefer is reached. (The longer you cook, the thicker it will become.) Add the pinch of salt and remove the whole cloves.

After the sauce cools, cover and refrigerate. This sauce can be made a few days in advance.

Excellent with turkey, other poultry and pork. Use it as a spread when making turkey sandwiches to add tangy flavor to an old favorite.

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