Thanks for the recipe. I'll bet it works for roasts, too, you think?
One bag of fresh cranberries, rinsed, 1/2 cup of fresh orange juice (and any pulp that gets in), grated peel from 1 orange, 1/2 to 3/4 cup of sugar (to taste), and 1/4 cup of chopped candied ginger. Let it simmer on low until all the berries have popped, stirring occasionally to keep the sugar and orange juice from scorching. I make it a day ahead and refrigerate, and try to remember to take it out at dinner time. What I really like is leftover turkey sandwiches with cranberry sauce so I always make a bit extra.
Also, I found the easiest way to deal with the orange peel is use my potato peeler then put it in the spice grinder with a couple of tablespoons of sugar and whiz it up.
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Date: 2007-11-22 05:58 am (UTC)One bag of fresh cranberries, rinsed, 1/2 cup of fresh orange juice (and any pulp that gets in), grated peel from 1 orange, 1/2 to 3/4 cup of sugar (to taste), and 1/4 cup of chopped candied ginger. Let it simmer on low until all the berries have popped, stirring occasionally to keep the sugar and orange juice from scorching. I make it a day ahead and refrigerate, and try to remember to take it out at dinner time. What I really like is leftover turkey sandwiches with cranberry sauce so I always make a bit extra.
Also, I found the easiest way to deal with the orange peel is use my potato peeler then put it in the spice grinder with a couple of tablespoons of sugar and whiz it up.