I couldn't have roast chicken without some cranberry sauce on the side. As is usually the case, I didn't think to make cranberry sauce until about 20 minutes before it was time for dinner, so a warm sauce it would be. I think I actually prefer warm cranberry sauce. It's a nice change from the typical chilled-in-the-fridge kind. I started making my own cranberry sauce a few years ago -- it's super-simple, and you can control the amount of sugar in the sauce. I added a fair amount of orange zest to this cranberry sauce; if you'd prefer the cranberry flavor to shine, reduce the amount of orange zest added, or omit it completely.
Quick Warm Citrusy Cranberry Sauce (printer-friendly version)
makes 2-4 servings
1 cup filtered water
1 cup raw sugar
2 cups organic fresh cranberries
1. In a medium sauce pot, stir together the water and sugar. Bring the water to a boil over medium-high heat and stir until the sugar is dissolved.
2. Continue boiling for 5 minutes, or until the mixture begins to thicken slightly.
3. Add the cranberries, and bring the mixture back to a boil.
4. Reduce the heat to low and simmer for about 5-10 minutes, without stirring.
5. Once the sauce has thickened, stir in the orange zest.
6. Serve warm, or pour into a small bowl and chill in the fridge until firm.
(adapted from this recipe)
makes 2-4 servings
1 cup filtered water
1 cup raw sugar
2 cups organic fresh cranberries
1 teaspoon orange zest
1. In a medium sauce pot, stir together the water and sugar. Bring the water to a boil over medium-high heat and stir until the sugar is dissolved.
2. Continue boiling for 5 minutes, or until the mixture begins to thicken slightly.
3. Add the cranberries, and bring the mixture back to a boil.
4. Reduce the heat to low and simmer for about 5-10 minutes, without stirring.
5. Once the sauce has thickened, stir in the orange zest.
6. Serve warm, or pour into a small bowl and chill in the fridge until firm.
(adapted from this recipe)
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