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Cranberry-Orange Dessert Sauce

From

October/November 2009

With a little doctoring, we turned our recipe for Basic Cranberry Sauce into a versatile Cranberry-Orange Dessert Sauce.

The standard back-of-the-bag cranberry sauce recipe was a little soupy. Cranberries contain a lot of water, and cutting down on the additional liquid yields the ideal consistency. We found frozen cranberries worked equally well as fresh, but we needed to increase the cooking time slightly. Leaving the cranberry sauce for our Cranberry-Orange Dessert Sauce on the stove for too long left us with a mushy red mash, so it was important to keep a close eye on it as it cooked.

Makes about 1 cup

Fresh and frozen cranberries work equally well. If you are using frozen, add one to two minutes to the cooking time.

Ingredients

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