Thursday, November 27, 2008

Cranberry Sauce

While we lived in Fergus Falls, we spent a Thanksgiving with our friends the Undseths. Lois made this wonderful cranberry sauce that I have made every Thanksgiving and Christmas since.

12 oz fresh cranberries

1 1/2 cups sugar

1/3 cup fresh orange juice

1/3 cup cranberry juice

finely grated zest of one orange

3/4 cup dried cherries or cran-cherries

Pick through cranberries. Rinse and drain well. Combine cranberries, sugar, juices and zest. Place over medium heat. Boil slowly until berries burst, about 10 minutes. Skim foam off surface with metal spoon. Stir in cherries. Let cool to room temperature. Cover and refridgerate. Will last up to one month.

1 comment:

  1. Trying to empty my freezer to make room for freezing fruits and veggies this summer/fall and am planning on making this today - thanks for the recipe!

    Shannon Milsten