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Cranberry Sauce


Cut orange in half and juice it leaving the peel in tact. Set the juice aside and scrape the zest from the peel then add that to the juice.

In a medium sized saucepan, heat the pineapple juice until it just starts to boil. Add the orange juice with the zest and the sugar, honey, and ginger. Constantly stir this mixture until the sugar is dissovled and let simmer for about 10 minutes covered over low heat. Periodically check it and stir.

Add cranberries and cook until they pop which can take 5-8 minutes. When they pop, remove from heat and let cool. Sauce should thicken on its own (it could vary as the orange or the cranberries may be really full of juice). If it does not, add 1 tsp of corn starch with 1/4 cup of cold water and mix well. Return the cranberries to the stove and allow to heat up again. Add corn starch mixture and let boil for 2 minutes then remove from heat.