Clay's Kitchen : Cranberry Recipes

Cranberry Recipes

© Copyright 1995-2017, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA

 Subscribe in a reader |
Share |

Cranberry Sauce

Recipe from: Karuana Gatimu
Servings: 8

12 ounces cranberries
6 ounces dried cherries, or apricots if you like or both
1 cup sugar, can use less to make more tart
1 cup fresh orange juice
¼ cup water
1 package gelatin
½ teaspoon ginger
1 tablespoon lemon juice
2 ounce Grand Marnier

In a saucepot mix the water, orange juice, lemon juice and ginger. Dissolve the sugar into the liquid. Bring to a boil. Add gelatin & stir to dissolve. Add Grand Marnier, cranberries & cherries. You can use dried if you can't find fresh. If you use dried put them in first to soften. Cook on high while stirring occasionally until cranberries pop, approx. 10 minutes. Turn down heat and let stand. Spoon off any foam before pouring into serving dish to cool. Refrigerate overnight to allow gelatin to solidify.


Search for Recipes, Search using Google, or Return to Cookbook Index