Homemade Double Cranberry Sauce
with Orange
Once you see how easy it is to make cranberry sauce, you'll never open a can again! Flavoured with warm Pumpkin Pie spices, fragrant orange and sweetened with sugar, this one pot sauce comes together without fuss!
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
227 g
Canneberges entières
1 pièce(s)
Orange
28 g
Canneberges séchées
(Peut contenir : Sésame, Sulfites, Noix, Arachides, Oeuf, Lait, Gluten, Soya, Moutarde)
2 g
Mélange d'épices réchauffantes
(Peut contenir : Sésame, Sulfites, Noix, Arachides, Lait, Soya, Moutarde, Blé)
½ tasse(s)
Sucre blanc
(Peut contenir : Sésame, Sulfites, Noix, Arachides, Oeuf, Lait, Soya, Moutarde, Blé, Crustacés, Poisson)
Ustensiles
Instructions
- Roughly chop dried cranberries.
- Zest half the orange, then juice.
- Heat a small pot over high heat. When hot, add whole cranberries, dried cranberries, Pumpkin Pie Spices, sugar, 1/4 cup water and orange juice. Bring to a boil.
- Once boiling, reduce heat to medium-high.
- Mash lightly with the back of the spoon while cooking.
- Cook, stirring occasionally, until thick and bubbling, 8-9 min.
- Remove from heat.
- Stir in orange zest and butter.
- Transfer cranberry sauce to a serving bowl. Set aside. (TIP: Transfer the cranberry sauce to the fridge or leave at room temperature).
