Fennel Orange Cranberry Sauce2014-11-20
- Skill Level: Easy
- Yield : 2 Cups
- Prep Time : 5m
- Cook Time : 25m
- Ready In : 30m
If you are a cranberry sauce fan, then you will gobble this one right up with your turkey. This tart & sweet sauce blows away the 1950′s canned version with its fresh ingredients & hints of fennel (apologies to all the 60 somethings out there).
Put your kids to work at the stove and supervise while you prepare the other Turkey Day fixings.
- 8 ounces fresh or frozen Cranberries
- Zest & Juice of 1 Orange
- 1/2 C Sugar
- 1/2 C Water
- 1/2 tsp Fennel Seeds
- a few sprigs of Fresh Mint
Combine all ingredients in saucepan over medium heat. Stirring periodically until cranberries breakdown and reduce to a sauce.
Cool and serve garnished with mint.
Source (Who needs to reinvent the wheel…a great recipe is a great recipe!): Adapted from Dave Lieberman
Short Cut: Make it ahead of time…Cranberry Sauce can be stored in the refrigerator for up to 5 days or can be frozen and defrosted prior to serving.
Think Out of the Icebox: Try lemon in place of orange zest. If you are not a fan of fennel, then skip it and add some fresh mint upon serving.