Cranberry and Orange Sauce |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 8 |
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A common and frequently used accompaniment for domestic or game fowl and/or meat. Can be prepared in a large quantity, stored in your freezer and used when required. Excellent with Roast Rack of Venison; and Fowl, wild or domestic Ingredients:
3 cups fresh cranberries |
1 -2 orange, with rind, seeds removed |
1 cup water |
1/2 cup sweetener sugar or 1/2 cup sugar substitute |
1 piece cinnamon stick |
Directions:
1. Combine cranberries, sugar and cinnamon stick.
2. Bring to a boil and cook until berries begin to split (about 10 minutes).
3. Remove cinnamon stick.
4. In a food processor chop orange with rind.
5. Add chopped orange, rind and its juice to cranberries and return to stove.
6. Bring to a boil and cook until liquid is reduced and ingredients become relish (about 10 minutes).
7. Cool and serve with Roast rack of Venison or fowl of your choice.
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