AllenOK
Executive Chef
I've made this once, years ago. I much prefer a freshly-made cranberry sauce over the jelly-like crud out of a can.
Cranberry Sauce
Yields: 2 ½ c
¼ c fresh orange juice
¾ c water
1 T fresh lime juice
1 c sugar
one 12 oz bag of cranberries
1/8 t kosher salt
zest of one orange
zest of one lemon
Over high heat, boil the O.J., water, lime juice, and sugar, until the sugar dissolves. Add the berries, salt, and both of the zest’s. Reduce heat and simmer. Cook until it reaches your desired thickness and texture.
Cranberry Sauce
Yields: 2 ½ c
¼ c fresh orange juice
¾ c water
1 T fresh lime juice
1 c sugar
one 12 oz bag of cranberries
1/8 t kosher salt
zest of one orange
zest of one lemon
Over high heat, boil the O.J., water, lime juice, and sugar, until the sugar dissolves. Add the berries, salt, and both of the zest’s. Reduce heat and simmer. Cook until it reaches your desired thickness and texture.