Fresh Orange-Cranberry Sauce With Walnuts Recipe - Cooking Index
Fresh Orange-Cranberry Sauce With Walnuts Recipe - Cooking Index
"My profession as a real estate agent requires a lot of my time," writes Edi Meadows Morrissette of Westin, Florida, "so it helps that I am lightning-fast in the kitchen. I cook every day, and on the weekends I sometimes make three meals a day. I accomplish that by following my main cooking principles: (1) do a lot of prep work, and (2) keep the kitchen well stocked. For example, at holiday time I might chop onions in advance or bake bread the day before company arrives. And since I converted the bedroom next to my kitchen into a pantry for extra storage, I know I'll always have the right ingredients at my fingertips."
Courses: Sauces| 1 | Bag cranberries - (12 oz) | |
| 1 cup | 198g / 7oz | Sugar |
| 1 cup | 237ml | Fresh orange juice |
| 1 teaspoon | 5ml | Grated orange peel |
| 1 teaspoon | 5ml | Seedless orange - all peel and pith (medium) |
| Cut away, fruit diced | ||
| 3/4 cup | 177ml | Walnuts - toasted, cut into |
| 1/2-inch pieces |
Combine first 4 ingredients in medium saucepan; bring to boil over medium heat, stirring until sugar dissolves. Cook until cranberries are tender and mixture thickens, stirring occasionally, about 12 minutes.
Remove from heat. Mix in orange pieces and walnuts. Transfer to bowl. Cover and chill until cold, at least 2 hours and up to 3 days.
This recipe yields about 4 cups.
Source:
Bon Appetit, December 2001
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