| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Jewish |
|
1 |
Servings |
INGREDIENTS
| 1 1/4 |
c |
(250 g) sugar |
| 1 |
c |
(225 ml) water |
| 1 |
pk |
(12 oz cranberries) |
| 2 |
tb |
Frozen orange juice concentrate; thawed |
| 2 |
tb |
Grand Marnier or other orange-flavored liqueur or good quality brandy; (or else use 4 T orange juice concentrate and orange extract/zest) |
INSTRUCTIONS
1. Oven method. Preheat oven to 325 degrees. Place ccranberies in 8/8/2
inch glass dish. Sprinkle sugar then orange concentrate over. Cover tightly
with foil. Bake until juices form and cranberries are very soft, about 1
hour. Uncover. Mix in liqueur. Cover and refrigerate until very cold, about
4 hours. Can be prepared three days in advance. Keep chilled. (Adapted from
Bon Apetit magazine, March, 1995.)
2. Top of stove method. In a saucepan mix sugar and water. Stir to dissolve
sugar. Bring to a boil. Add cranberries and orange juice concentrate;
return to a boil. Reduce heat and simmer gently for 10 minutes, stirring
occasionally. Remove from heat. Add liqueur. Cool completely at room
temperature and refrigerate. Makes about 2-1/4 cups.
Posted to JEWISH-FOOD digest by "Gloria Whitman" <glo@netkonnect.net> on
Nov 23, 1998, converted by MM_Buster v2.0l.
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