The Daily Dish

Jellied Cranberry-Orange Sauce

By Susie Middleton

(photo: Scott Phillips)
With delicate notes of orange and clove and bright, sweet-tart cranberry flavor, this ruby-red sauce will put the canned stuff to shame—and it's easier to make than you may think. 

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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A Chef's Life

About the Author
Susie Middleton Susie Middleton
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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