A new look at cooking and home decorating...with an attempt to add more greens to the plate, more vegetarian options & hopefully lots of new ideas to explore

Monday, November 12, 2007

Cranberry Sauce

A designer who worked for me gave me this recipe. He came from the mid west and was home schooled by his mom. This cranberry sauce has become a favorite at our thanksgiving table.

2 bags fresh cranberries, picked over and stems removed
1 large apple, peeled and cut into a 1/4” dice
2 cups sugar
1 teaspoon ground cinnamon
¼ cup Grand Marnier
Zest of 1 orange (fine zest)
Dash of nutmeg

Place all of the ingredients in a saucepan (I like to use non stick for this) and cook on medium high heat for about 10-15 minutes or until at least ¾ of the cranberries have burst. Stir often while cooking. You can make this ahead it keeps well.

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