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Friday, 23 December 2011

Orange cranberry sauce

Here's a confession - I actually love canned cranberry sauce, especially when it's served in a perfect log with the little ribbed indentations from the can still intact. As I've said before, I'm a classy broad. Anyway, I realize most people probably don't find this as appealing as I do so I'm posting a version that is also delicious and a little more gourmand.  I like this on the tart side but you can add more sugar or honey if you like it really sweet. It's pretty quick to make and you can do it well in advance if you like, just save it in the fridge and bring it out an hour or so before you serve the turkey so it can come up to room temperature. Feel free to shape it into a ribbed cylinder if you like.

This recipe makes enough cranberry sauce to accompany an 18 lb turkey for 20 people, with plenty of leftovers.

2 12 oz packages of fresh cranberries
juice of 2 oranges
zest of 1 orange
1/4 cup water (you may need a bit more depending on how much juice the oranges yield)
1/4 cup sugar
1/4 cup honey
2 oz orange liqueur (such as Grand Marnier or Triple Sec or Cointreau)

Combine all ingredients,except the liqueur, in a saucepan and heat on meadium-high for a few minutes, stirring regularly. Once the cranberries begin burst, reduce the heat to low and add the liqueur. Let simmer until the mixture thickens and the cranberries have softened, about 10 minutes. Let cool and serve at room temperature.

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