CRANBERRY ORANGE SAUCE
Bonnie ^O^ .
112 ounce bag of fresh cranberries
1large orange, plus two tablespoons of orange zest
1/2to 3/4 cup of sugar
·pinch of cloves
·pinch of salt
·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.