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Cranberry Orange Sauce
none
1 medium naval orange
1 bag (12 oz.) fresh/frozen cranberries (3 cups)
1/2 cup sugar (half brown sugar)
1/2 cup orange-flavor liqueur
1/4 cup almonds, toasted, coarsely chopped; (optional)
Grate peel and squeeze juice from orange. Bring cranberries, sugar and
orange
juice to a boil in a medium saucepan, stirring occasionally, until sugar
dissolves. Reduce heat and simmer until cranberries burst and mixture
thickens
slightly, about 5 minutes. Off heat, stir in grated peel and liqueur.
Cool
completely before adding nuts.
Note: Sugar reduced from 1-1/3 cups.
[email hidden], Gregg's wife
** Exported from Now You're Cooking! v5.73 **
--
-Alan