I did alter it a bit, however.
Used 3/4 cup sugar rather than 1 full cup.
Used a cup of water rather than a cup of orange juice.
Added the processed fruit of one large navel orange, and the processed peel of 1/4 of that same orange. The orange fruit adds back flavor, the peel adds a bit of bite and consistency.
Once the cranberries started popping, I used a handheld processor to blend the mix right in the pan. Then simmered for another 15 minutes or so so that the mixture cooked down.
My wife, who despises cranberry sauce, loved it! As did my daughter, and me, too. We all plan to use it on the turkey.
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Nov. 21, 2012