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preparation
In a large saucepan bring the orange juice and sugar
to a rolling boil. Add the cranberries (if frozen, don’t thaw). Bring to
a boil. When the cranberry skins start popping, reduce the heat and
cook, uncovered, for about 10 minutes. Remove from the heat and add the
orange rind and cardamom. Cool slightly. Press through a sieve or food
mill. Serve warm or cold. Tastes great as an accompaniment to poultry
dishes, or as a sandwich spread with cream cheese. Makes about 3 cups. |
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ingredients
1
1
1
½ |
cup orange juice
cup sugar
bag fresh whole cranberries (sometimes found in the frozen section)
Grated rind of one orange
teaspoon cardamom |
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