Festive Cranberry-Orange Sauce

This was SO GOOD. We ate it for days after Thanksgiving, and when the container in the refrigerator was empty, I made another batch! It’s incredibly simple and the perfect accompaniment to any poultry dish.

6 ounces fresh cranberries
1 orange
½ cup sugar or honey
1 cup water
pinch of salt
pinch of cinnamon
1 TBS cornstarch

measuring cups/spoons
pan
juicer
zester
small bowl
spoons

Zest the orange peel until you have 1 TBS
Squeeze the orange until you have ¼ cup

Mix the cranberries, orange zest, sugar, water, salt, and cinnamon in the saucepan. Bring to a boil and boil for 10 minutes.

Dissolve the cornstarch in the orange juice.

Slowly add to the cranberry mixture, stirring constantly. Bring to a boil, then reduce the heat and simmer, stirring occasionally, for 15 minutes.

Makes 2 cups.

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Very high in vitamin C Low in sodium No saturated fat No cholesterol
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I served it cold with Thanksgiving dinner.

I would love to hear any feedback about this recipe.  Did you make it?  Did you enjoy it?  Did you make any adjustments to it?

Hallee

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