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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 10 |
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This replaced the canned sauce at Christmas the first year I made it! I got a photocopy of the recipe about 20 years ago from a coworker. (Still have that photocopy!) I've now introduced it to my future in-laws, who love it, too. The color is a deep ruby red, complementing the other holiday dishes nicely. Note: I've done the orange all kinds of ways, and leaving it whole works best in terms of texture. Another option is to use a blend of orange peel and orange extract to suit your tastes. Bon appetit! Ingredients:
1 cup brown sugar |
1 cup raisins (golden or regular) |
1 cup fresh cranberries |
1/2 teaspoon cinnamon |
1/2 teaspoon clove |
1/2 teaspoon nutmeg |
1/3 cup white vinegar |
1 (21 ounce) can cherry pie filling |
1 orange, whole |
Directions:
1. Wash the orange and roll it on the counter beneath the palm of your hand to soften it a little.
2. Place all ingredients in a heavy-bottomed saucepan, leaving the orange whole.
3. Mix the ingredients well.
4. Bring to boil over medium to medium-high heat.
5. Reduce heat and simmer for 20 minutes or until cranberries pop.
6. Cool, then chill in the refrigerator until ready to serve.
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