*Thanksgiving 2007*

I made this last year. It was such a hit, it has now become the standard in our house. Note, however, Jeff loves tart and this is pretty darned tart ... and I still halved the called for sugar. (Also, I use Splenda instead of sugar and he couldn't tell at all.)

Cranberry-Orange Sauce
Rachael Ray

Prep Time: 5 min
Cook Time: 10 min
8 Servings

Zest and juice of 1 orange
½ cup sugar, plus more if desired
Pinch salt
One 12-ounce bag fresh cranberries, rinsed

In a medium saucepan, heat 1/2 cup water with the orange zest, orange juice, sugar and salt over medium-high heat, stirring until the sugar dissolves, 2 to 3 minutes. Stir in the cranberries and bring to a boil. Reduce the heat and simmer until the cranberries burst and the sauce has thickened slightly, about 7 minutes. Sweeten with more sugar, if desired. Let the sauce cool to room temperature before serving.

Comments (0)