1.5 cups water
1.5 cups sugar
1 bag cranberries (12 oz.), washed, all soft ones discarded
grated rind of 1 orange (optional)
Mix water and sugar together in a saucepan. Bring to a boil, making sure the sugar is dissolved. Add the cranberries, bring to a boil again, and continue boiling till all the berries have popped, about 5 minutes. (The recipe says you should skim any foam, but I find this hard to do, and it doesn't taste any different with the foam, so forget it.)
Add the orange rind, if desired.
Cool.
2 comments:
Thanks so much for your cranberry recipe, Hollis. I still have about three pounds of cranberries in my freezer from last year's adventure in a cranberry bog (See my profile photo) and I am going to try out your recipe with them (I know they are a bit long in the tooth but what the hey!
Lots of Emma folk are befriending me lately on facebook including Maria,Gina Browning, Stephanie Sides, Betts, Ellen Bloom, and Debbie Longley. What a treat to see how we have all aged gracefully and have incredible lives!!!It's a lot to be thankful for. Have a Happy Thanksgiving!! Bijou
Have you ever tried fresh squeezed o.j. in your cranberry sauce? Substitute for the water, use only 1/3 the sugar (more or less depending on how tangy you like it). Yum.
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