Wednesday, November 24, 2010

Cranberry-orange sauce

Week 10 - and the final week - of Fall Fest is here! I really enjoyed celebrating and creating recipes each week featuring a seasonal ingredient. The last week of Fall Fest doesn't have a theme ingredient though. It's the Bounty to be Thankful for. As I am in the process of preparing to cook my first Thanksgiving dinner tonight, I'm going with this cranberry-orange sauce. Although the cranberries are not local, they are still a wonderful fall dish and a famous Thanksgiving side dish. I just finished making this a little while ago and am looking forward to making dinner tomorrow. Thanksgiving is a wonderful celebration of all things fall and fall produce. Giving thanks for these foods along with family and friends is a lovely way to spend a day. Enjoy your Thanksgiving everyone! 

Cranberry-orange sauce
1 bag (12 oz) fresh cranberries
zest and juice of 1 orange
1/4-1/3 cup granulated sugar
1-2 tablespoons light brown sugar
dash of fresh grated nutmeg

Combine all ingredients in a medium saucepan over medium heat (start with lower amounts of both sugars and then add more if you want more sweetness). Cook, stirring occasionally, until the mixture comes to a boil. Reduce the heat to simmer. Continue to cook, stirring occasionally, until the sauce reaches your desired consistency. Refrigerate until cold.

Sometimes I throw a cinnamon stick into the sauce or some honey instead of sugar. You can add apples or apples juice instead of orange. Go ahead and experiment until you find your favorite.

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