Cranberry/orange bread spread
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- 1 can(s)
- jellied cranberry sauce
- 1 to 2 Tbsp
- ground dried orange peel
1Plop cranberry sauce into bowl. Smush with fork until smooth.
2Mix in 1 to 2 Tbs dried, ground orange peel.
Note* --to make your own ground orange peel....take the peels from mandarin oranges (or "cuties", tangerines). I use these because they don't have much white "pith" on them. Let dry on cookie sheet for 5 - 7 days or so until they are COMPLETELY dried out. Grind in coffee grinder (a food processed just doesn't seem to do it). Store in jar with air-tight lid.
3Spread on toast, bagels, English muffins, biscuits, scones...any breakfast bread.
4Stores in covered container in refrigerator for a week or so.