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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

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    Apple-Orange Cranberry Sauce

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Apple-Orange Cranberry Sauce Empty Apple-Orange Cranberry Sauce

    Post by Lobo Sat 16 Jan 2016, 12:00 am

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    Apple-Orange Cranberry Sauce
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    Prep Time: 15 minutes
    Cook Time: 20 minutes
    Servings: 20
    Cranberry sauce has always been part of the traditional Thanksgiving menu. In the 1960s, an uncooked sauce of coarsely ground cranberries and oranges became a national favorite. But since then, the original quickly cooked cranberry sauce has regained its popularity, with many variations such as this one with apple, orange and a hint of spice.






    • 5K+

    Ingredients:


    • 1/2 orange
    • 2 cups water
    • 1 tart apple, such as Granny Smith, pippin or
        McIntosh
    • 3 cups fresh cranberries
    • 1 1/4 cups sugar
    • 1/2 tsp. ground cinnamon
    • 1/4 tsp. ground cloves

    Directions:

    Squeeze the juice from the orange and set the juice aside. Remove and discard the membrane from inside the orange rind and cut the rind into small dice. In a small saucepan over high heat, combine the rind and the water and bring to a boil. Cook for 10 minutes, then drain and set aside.

    Peel, core and quarter the apple. Cut into 1/2-inch dice and place in a saucepan. Sort the cranberries, discarding any soft ones. Add to the apples along with the orange juice, orange rind, sugar, cinnamon and cloves. Bring to a boil over high heat, reduce the heat to low and cover the pan partially. Simmer gently, stirring occasionally, until the sauce thickens, the apple is tender and the cranberries have burst, 10 to 15 minutes.

    Transfer the cranberry sauce to a heatproof bowl and let cool for 1 hour before serving. Or cover and refrigerate; bring to room temperature before serving. Transfer the cranberry sauce to a sauceboat and pass at the table.
    Adapted from Williams-Sonoma Kitchen Library Series, Thanksgiving & Christmas, by Chuck Williams (Time-Life Books, 1993).
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