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ROD RECIPES 11/23/2006 Eat a Cranberry Day Triple-Cranberry Sauce

Source of Recipe

Marla


Recipe Introduction

One of only a few native North American fruits, the cranberry was an important staple long before the Pilgrims arrived. Native Americans, who referred to cranberries as sassamanash, made cakes prepared with lean, dried strips of meat pounded into paste and mixed with animal fat, grains and cranberries. Because of the vitamin C content of cranberries, captains of the early sailing ships supplied their sailors with cranberries to prevent scurvy.

List of Ingredients

ROD RECIPES 11/23/2006 Eat a Cranberry Day Triple-Cranberry Sauce



Triple-Cranberry Sauce


1 cup frozen cranberry juice cocktail concentrate, thawed
1/3 cup sugar
1 12-ounce package fresh or frozen cranberries, rinsed, drained
1/2 cup dried cranberries (about 2 ounces)
3 tablespoons orange marmalade
2 tablespoons fresh orange juice
2 teaspoons minced orange peel
1/4 teaspoon ground allspice




Recipe

Combine cranberry juice concentrate and sugar in heavy medium saucepan. Bring to boil over high heat, stirring until sugar dissolves. Add fresh and dried cranberries and cook until dried berries begin to soften and fresh berries begin to pop, stirring often, about 7 minutes. Remove from heat and stir in orange marmalade, orange juice, orange peel and allspice. Cool completely. Cover; chill until cold, about 2 hours. (Can be made 3 days ahead. Keep refrigerated.)

Makes about 2 1/2 cups.