CRANBERRY SAUCE


This recipe is so easy and it tastes so much better when it's freshly made!
Make it a day or two ahead of time and store in the refrigerator.


12 oz Fresh cranberries 340 g
3/4 cup Orange juice 175 mL
1/4 cup Grand Marnier or water 50 mL
3/4 to 1 cup White sugar 175 to 250mL
1/2 cup Brown sugar 125mL


  • Pick through the cranberries, remove any stems and overly ripe berries. Rinse well.

  • In a medium pot dissolve the sugar with the orange juice and grand marnier or water. Stir in the cranberries and bring to a full boil, stirring often. Lower heat and cook 15 minutes stirring once in a while.

  • Lightly mash the cranberries, cool then refrigerate until needed.

NOTE: Sauce can be stored, covered, in the refrigerator for up to 10 days, or placed in airtight jars in the freezer for up to 3 months. (Leave 1/2-inch space between sauce and jar lid.)
Fills three 1/2 pint {250 mL} mason jars.

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