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Title: Cranberry-Orange Sauce Categories: None Yield: 8 Servings 2 lg Navel Oranges 1 pk (12-oz) Fresh Cranberries; -(About 3 1/2 cups) 3/4 c Honey With a vegetable peeler remove three 3-inch-long strips zest from 1 orange. In a saucepan of boiling water blanch orange zest 1 minute to soften and drain in a colander. Finely chop orange zest and transfer to a large bowl. Cut away peel and pith from oranges with a sharp knife and discard. Quarter oranges. In a food processor, pulse oranges and cranberries until chopped coarse and add to orange zest. Stir in honey, refrigerate sauce, covered for a minimum of 1 day and up to 3-days before serving. From The Cook & Kitchen Staff at http://www.recipe-a-day.com From The Cook & Kitchen Staff at http://www.recipe-a-day.com16 Nov 97 by The Cook |