Sunday, November 27, 2011

Cranberry-Orange Sauce

Even though you grew up eating canned cranberry sauce, you might like to branch out and try making some yourself. It’s very easy and is done cooking in less than 15 minutes. You probably won’t go back to buying it off the shelf. You don’t have to wait until Christmas to try it, either. It goes well with chicken or pork. Make a lettuce wrap with the meat of your choice and top with the sauce for a quick snack.

2-12 oz. bag fresh cranberries
Zest of  1 orange
Juice of 2 oranges (not more than ¾ cup)
¼ cup agave nectar
1 cinnamon stick
1 tablespoon balsamic vinegar (optional)
1 cinnamon stick (or ½  teaspoon ground cinnamon)
Walnuts, chopped (optional)

Combine all ingredients except walnuts in a saucepan. Cook over medium heat for about 7 minutes, or until cranberries begin to pop open.  Continue to cook for another several minutes or until the sauce begins to thicken. Remove cinnamon stick and cool completely. Stir in walnuts just before serving.

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