Saturday, November 26, 2011

Cranberry Sauce

I know Thanksgiving is over, and most people won't have to cook for a week while they finish up the leftovers. I'll be posting some of my favorite holiday recipes, which I usually repeat for Christmas. (It makes meal planning a lot easier!)



The first one is cranberry sauce. I love this condiment - when I was little, we used to pop it straight out of the can and slice it along the ridges. This sauce is practically as easy, but it uses fresh cranberries and tastes much better! I got the recipe when I was a freshman in college. I was taking a writing class from a Russian professor who didn't really get along with my class - maybe we were a little humiliated that she was better at her second language (English) than we were at it? Nevertheless, she redeemed herself (in my eyes) on the class before Thanksgiving, when she told us this quick and delicious recipe.

Cranberry-Orange Sauce
1 bag fresh cranberries
1 jar orange marmalade
2 cinnamon sticks
salt and pepper
1/4 cup fresh parsley, finely chopped

In a saucepan, combine the cranberries, marmalade, and cinnamon. Bring to a boil, then boil 5 minutes, until the cranberries have popped. Remove from heat, season well with salt and a lot of pepper. (Sometimes I add a little extra ground cinnamon if I don't think the flavor is strong enough.) Right before serving, stir in the fresh parsley.

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