Holiday Cranberry Sauce
- 1 c
- 1 c
- 2 large
- navel oranges
- fresh orange zest, shredded or grated
- 12-16 oz
- cranberries, fresh or frozen
Remove the orange halves from the sauce after a few minutes, then allow the mixture to finish cooking.
This recipe multiplies easily, just use a bigger pot and plan a longer cooking time.
Stores well, tightly covered.
I use the cooled orange halves for a project with my grandchildren: we smear the cut side with nut butter then sprinkle on sunflower seeds. We place the finished bird feeders in the fountain in the yard, which has been drained for winter :)