Triple-the-Taste Cranberry Sauce
photo credit: Dontrey Britt-Hart
1 cup frozen cranberry juice cocktail concentrate, thawed
1/3-cup sugar
1 12-ounce package fresh or frozen cranberries, rinsed, drained
1/2 cup dried cranberries (about 2 ounces)
3 tablespoons orange marmalade
2 tablespoons fresh orange juice
2 teaspoons minced orange peel
1/4-teaspoon ground allspice
Instructions:
Combine cranberry juice concentrate and sugar in heavy medium saucepan. Bring to boil over high heat, stirring until sugar dissolves.
Add fresh and dried cranberries and cook until dried berries begin to soften and fresh berries begin to pop, stirring often, about 7 minutes.
Remove from heat and stir in orange marmalade, orange juice, orange peel and allspice. Cool completely. Cover, chill until cold, about 2 hours. (Can be made 3 days ahead. Keep refrigerated.)
Makes about 2 1/2 cups.
Tart & Sweet!
My Two Cents:
I know. I know. There’s a serious debate about the old school, classic canned cranberry sauce that you pop open, slide onto a saucer and slice with a knife into perfect rounds of tartness versus this new school concept of making your own that’s never quite as solid in form as its competitor. In full candor, I’ve enjoyed both over the years and offer no judgment either way. There’s nothing wrong with trying something new and serving both versions at your Thanksgiving table. It’s been a staple in our home for over 15 years.
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