Cranberry-citrus Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits | Fruits | 10 | Servings | |
INGREDIENTS
| 1 | Orange, unpeeled sliced | |
| 2 1/3 | c | Orange Juice, fresh |
| Squeezed best | ||
| 2 | c | Sugar |
| 2 | T | Lemon Juice, + 2 tsp |
| Fresh | ||
| 24 | oz | Cranberries |
| 3 | T | Triple Sec, + 1 tsp or |
| Other | ||
| Orange liquer, opt |
INSTRUCTIONS
It is a favorite in my family. Finely grind orange in food processor. Combine orange juice, sugar, and lemon juice in large sauce pan. Bring to a boil, stirring until sugar dissolves. Reduce heat and simmer for 5 minutes. Add ground orange and cranberries and cook until cranberries start to pop, stirring occassionally, approximately 8 minutes. Remove from heat. Stir in triple sec. Cool completely. Can be prepared 4 days in advance. Cover and refrigerate. Yields 5 cups. >From: hammond@odin.scd.ucar.edu (Steve Hammond) Recipe By : Nov 1990 issue of Bon Appetit File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 431
Calories From Fat: 21
Total Fat: 2.3g
Cholesterol: 24.6mg
Sodium: 21.4mg
Potassium: 288mg
Carbohydrates: 94.6g
Fiber: 4g
Sugar: 44.8g
Protein: 8.7g