Jellied Cranberry-Orange Sauce
By Susie Middleton
12 oz. (3 cups) cranberries, rinsed and picked over
1 cup granulated sugar
3 strips orange zest (each 1/2 x 3 inches)
1 whole clove
There's nothing that puts the finishing touch on a holiday spread like a vibrant-hued cranberry sauce, and once you've made it from scratch I bet that you'll never buy it again. First, combine fresh cranberries, sugar, orange zest, whole cloves and water in a saucepan and cool until the berries have mostly broken down and the liquid has thickened. While the mixture is still hot, force it through a medium-mesh sieve set over a bowl, pressing hard on the solids with a spatula. Be sure to scrape the mixture from the bottom of the strainer. Whisk it well and then transfer it to a bowl or mold.
Cover and refrigerated it until it's firm. You can make the sauce up to a week ahead of time.
To unmold the sauce, invert it onto a small serving plate and shake it side to side until the sauce slips onto the plate.
Serve it chilled.
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About The Daily DishThe Daily Dish brings you regular recipes from public media's favorite chefs.
Susie Middleton is editor at large for Fine Cooking magazine and the author of veggie cookbooks Fast, Fresh & Green and The Fresh & Green Table.
Follow her on Twitter at @sixburnersue
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