| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Sauces &, Condiments |
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Orange juice |
| 3/4 |
c |
Sugar |
| 1 |
|
Bag whole fresh cranberries |
| 1 |
tb |
Grated orange rind |
INSTRUCTIONS
Make this a day ahead and serve chilled. In a non-reactive saucepan,
combine the water, orange juice and sugar. Bring to a boil, stirring
continuously. Add the cranberries and cook only for about minutes or until
the skins of the berries pop. Remove pan from heat and add orange rind.
Transfer mixture to a bowl and let cool to room temperature.
Leftovers can be thinned with some liqueur and used as a hot sauce to spoon
over frozen yogurt or pound cake.
Yield: 3 to 4 cups Copyright, 1996, TV FOOD NETWORK, G.P., All Rights
Reserved
Posted to MC-Recipe Digest V1 #347
Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6765
From: 4paws@netrax.net (Shermeyer-Gail)
Date: Fri, 20 Dec 1996 17:35:10 -0500
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