CRANBERRY ORANGE SAUCE
By
Bonnie ^O^
@Reiki-Heals
2
Cranberry sauce with a twist! Add oranges and a splash of Cointreau for a terrific flavor. Pecans are optional. Great side dish for the holidays. Lower in sugar than most recipes. I am happy to share this recipe with you! Enjoy!
Ingredients
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112 ounce bag of fresh cranberries
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1large orange, plus two tablespoons of orange zest
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2tablespoons cointreau
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1/2to 3/4 cup of sugar
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·pinch of cloves
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·pinch of salt
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1/2cup water
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·optional: 1/2 cup toasted pecans
How to Make CRANBERRY ORANGE SAUCE
- Rinse the cranberries. Take the zest from the orange, and set it aside. Peel the orange with a sharp knife so no white part of the peeling shows. Dice the orange into small pieces, removing seeds and white pulpy part so only the good orange part remains.
- In a medium saucepan, heat 1/2 cup water with the orange zest, sugar and salt over medium-high heat, stirring until the sugar dissolves, 2 to 3 minutes. Stir in the cranberries and bring to a boil. Reduce the heat and simmer until the cranberries burst and the sauce has thickened slightly, about 7 minutes. Add diced orange, Cointreau and the cloves. Sweeten with more Splenda or sugar, if desired. Let the sauce cool to room temperature before serving. Or chill if you prefer. Enjoy!
- Optional: Toast pecans in oven at 350°F until color turns slightly brown. Remove from oven, allow to cool and then roughly chop. Add pecans when you add the diced orange.
