CRANBERRY ORANGE SAUCE
- 12 ounce bag of fresh cranberries
- large orange, plus two tablespoons of orange zest
- tablespoons cointreau
- to 3/4 cup of sugar
- pinch of cloves
- pinch of salt
- cup water
- optional: 1/2 cup toasted pecans
How to Make CRANBERRY ORANGE SAUCE
- 1Rinse 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.
- 2In 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!
- 3Optional: 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.