Cranberry-Orange Sauce

INGREDIENTS

INSTRUCTIONS

With a vegetable peeler remove three 3-inch-long strips zest from 1 orange.
In a saucepan of boiling water blanch orange zest 1 minute to soften and
drain in a colander. Finely chop orange zest and transfer to a large bowl.
Cut away peel and pith from oranges with a sharp knife and discard. Quarter
oranges. In a food processor, pulse oranges and cranberries until chopped
coarse and add to orange zest. Stir in honey, refrigerate sauce, covered
for a minimum of 1 day and up to 3-days before serving.
From The Cook & Kitchen Staff at http://www.recipe-a-day.com
From The Cook & Kitchen Staff at http://www.recipe-a-day.com16 Nov 97 by
The Cook <thecook@recipe-a-day.com> on Nov 16, 1997

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