I've never been a fan of cranberry sauce. I think that had something to do with my ridged, purest tendencies when it comes to Thanksgiving food. Or food in general, right Lindsey? But a few months ago I tried some at The Garden restaurant at the JSMB. Mmmm. I've tried to re-create it here, and it's good stuff!
Barbara's Cranberry and Orange Sauce- 3 cups
1 (12oz) pkg. fresh cranberries
1/2 of an orange, zested
1 1/2 cinnamon sticks
1 c. orange juice
1/2 c. white sugar
1/2 c. packed brown sugar
1 (11oz) can mandarin oranges
Additional sugar, to taste.
In a medium saucepan, combine cranberries, orange zest, cinnamon sticks, orange juice and the sugars. Add enough water to cover, and bring to a boil over high heat. Reduce heat and simmer for about 1 hour, or until the sauce has thickened. Taste for sweetness, and adjust with additional sugar if necessary- I added another 1/4 c. plus 2 Tbs. white sugar. Let cool. Add mandarin oranges and refrigerate in a covered container.
Photo Tutorial! (Cranberries are very photogenic.)
Cranberries, cinnamon and orange zest.Everything else!Water to cover. Question/Observation: How can you tell when the cranberries are covered if cranberries float?Bring to a boil. You house will smell like heavenly wassail. :)Nice and thick sauce, with an unattractive ring of crusty orange juice foam. Mmmm.Add those oranges!