Vicki Butts (lazyme)
Although there is little evidence that cranberry sauce was served at the first Thanksgiving, it is assumed that Indians brought it to the feast. This tangy version gets its intense flavor and color from a mixture of fresh and dried cranberries, along with frozen cranberry juice cocktail concentrate.
From Bon Appetit, Nov 1993.
- 1 c
- frozen cranberry juice cocktail concentrate, thawed
- 1/3 c
- 12 oz
- cranberries, rinsed, drained (fresh or frozen)
- 1/2 c
- dried cranberries (about 2 ounces)
- 3 Tbsp
- orange marmalade
- 2 Tbsp
- fresh orange juice
- 2 tsp
- minced orange peel
- 1/4 tsp
- ground allspice
- splash grand marnier, optional
How to Make Triple-Cranberry Sauce
- 1Combine cranberry juice concentrate and sugar in heavy medium saucepan. Bring to boil over high heat, stirring until sugar dissolves.
- 2Add fresh and dried cranberries and cook until dried berries begin to soften and fresh berries begin to pop, stirring often, about 7 minutes. Remove from heat and stir in orange marmalade, orange juice, orange peel and allspice. and grand marnier if using.
- 3Cool completely. Cover; chill until cold, about 2 hours. (Can be made 3 days ahead. Keep refrigerated.)