Jellied Cranberry-Orange Sauce (2.5 PTS) Recipe - Cooking Index
Jellied Cranberry-Orange Sauce (2.5 PTS) Recipe - Cooking Index
| 1 | Fresh or frozen cranberries (12-oz) | |
| 2 cups | 474ml | Water |
| 1 2/3 cups | 329g / 11oz | Sugar |
| 1 1/2 teaspoons | 7.5ml | Grated orange zest |
In saucepan, bring cranberries and water to a boil. Boil over medium heat 5 minutes, until skins pop and berries are soft.
Pass boiled cranberries through food mill into bowl (or pour through fine-mesh sieve set over bowl; scrape out berries with spatula); discard skins. Put puree back into saucepan; stir in sugar and zest.
Bring to a boil over medium heat; boil 7 minutes, stirring. Pour through sieve into wet 1-qt mold. Cool to room temperature. Cover; refrigerate 4 hours or until set.
Loosen edges of mold with knife. Invert onto plate.
Make Ahead: Can be made up to 1 week ahead; refrigerate.
Makes 3 cups, 12 servings. Per serving: 122 calories, 0 protein, 32 g carb, 0 fat, 0 fiber, 0 chol, 1 mg sodium
M/C Formatted by Diane [[email protected]]
Shared by: Diane, AllMagazineRecipes
Source:
McCalls' Magazine, November 1999
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