We LOVE this cranberry recipe. I didn't realize how much better cooking your own cranberries was until I tried this. It's unique too. If you're lazy like me, just throw in about 1/4-1/2 c. orange juice from a bottle if you don't have an orange on hand.
Posted by: Anjanette S., from Food Network
Ingredients:
8 oz fresh whole cranberries
1/2 navel orange, zested
1 whole orange, juiced
1 c. sugar (calls for 1/2 in original, but definitely needs at least 1 cup)
1/2 c. water
1/2 tsp fennel seeds
Combine all ingredients in a saucepan over medium heat. Bring to a simmer, then reduce heat to low and cook, stirring frequently, until cranberries begin to break down and the water evaporates, about 8-10 minutes. Remove from the heat and allow to cool before serving. (I usually wait until almost all of the berries have popped open and it looks like a thick jelly. I press some of the berries against the side with the spoon. It gets a little thicker when it cools.)
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