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.
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1 cfrozen cranberry juice cocktail concentrate, thawed
12 ozcranberries, rinsed, drained (fresh or frozen)
1/2 cdried cranberries (about 2 ounces)
3 Tbsporange marmalade
2 Tbspfresh orange juice
2 tspminced orange peel
1/4 tspground allspice
·splash grand marnier, optional
How to Make Triple-Cranberry Sauce
- Combine cranberry juice concentrate and sugar in heavy medium saucepan. Bring to boil over high heat, stirring until sugar dissolves.
- Add 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.
- Cool completely. Cover; chill until cold, about 2 hours. (Can be made 3 days ahead. Keep refrigerated.)