Thursday, November 20, 2008

Cranberry Sauce

    I intended to make Julie's Sweet and Spicy Roasted Cranberry Port Sauce for my Thanksgiving Dinner. I love Port and it just sounded so good! I picked up the jalapenos but on the way home I forgot to stop at the liquor store. So, I came up with my own similar recipe using what I had in the cupboard and here it is!
    Aren't these the prettiest colors? You'll need a pound of fresh cranberries. Peel the zest from one orange. Slice one seeded jalapeno into thin strips.
    Orange and green... great colors together!
    Put the cranberries, orange strips, jalapeno strips, sugar, cinnamon, cloves, orange juice, Triple Sec, salt and vegetable oil in a pan.
    Give it a whirl so it gets all mixed up.
    Let it cook until the cranberries pop and are soft. It will look like there's too much liquid, but after it cools it will be the right consistency. After cooking, I removed the orange peel, but left the jalapeno.
    I was happy with the way this turned out. I might use a bit less sugar next time, but it was very good. The jalapeno added a spice to the sauce that made it noticeable but not hot. I served some tonite with grilled venison chops, sliced sauteed potatoes and green beans.

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Cranberry Sauce

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