Cranberry/orange bread spread
How to Make Cranberry/orange bread spread
- Plop cranberry sauce into bowl. Smush with fork until smooth.
- Mix 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.
- Spread on toast, bagels, English muffins, biscuits, scones...any breakfast bread.
- Stores in covered container in refrigerator for a week or so.