Recipe: Jelled Orange Cranberry Sauce

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Yield: 1 Servings

1 1/4 c (250 g) sugar

      1 c  (225 ml) water
      1 pk (12 oz cranberries)
      2 tb Frozen orange juice
           -- concentrate; thawed
      2 tb Grand Marnier or other
           -- orange-flavored liqueur
           -- or
           -- good quality brandy; (or
           -- else use 4 T orange juice
           -- concentrate and orange
           -- extract/zest)

Oven method. Preheat oven to 325 degrees. Place ccranberies in 8/8/2 inch glass dish. Sprinkle sugar then orange concentrate over. Cover tightly with foil. Bake until juices form and cranberries are very soft, about 1 hour. Uncover. Mix in liqueur. Cover and refrigerate until very cold, about 4 hours. Can be prepared three days in advance. Keep chilled. (Adapted from Bon Apetit magazine, March, 1995.)
Top of stove method. In a saucepan mix sugar and water. Stir to dissolve sugar. Bring to a boil. Add cranberries and orange juice concentrate; return to a boil. Reduce heat and simmer gently for 10 minutes, stirring occasionally. Remove from heat. Add liqueur. Cool completely at room temperature and refrigerate. Makes about 2-1/4 cups.

Posted to JEWISH-FOOD digest by "Gloria Whitman" <glo@netkonnect.net> on Nov 23, 1998, converted by MM_Buster v2.0l.

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