Recipe - Jelled Orange Cranberry Sauce

1 One fourth cup (250 g) sugar
1 cup (225 ml) water
1 pack (12 ounce cranberries)
2 tablespoon Frozen orange juice
concentrate; thawed
2 tablespoon Grand Marnier or other
orangeflavored liqueur or
good quality brandy; (or
else use 4 T orange juice
concentrate and orange
extract/zest)

1. Oven method. Preheat oven to 325 degrees. Place ccranberies in 8/8/2
inch glass dish. Sprinkle sugar then orange concentrate over. Cover tightly
with foil. Bake until juices form and cranberries are very soft, about 1
hour. Uncover. Mix in liqueur. Cover and refrigerate until very cold, about
4 hours. Can be prepared three days in advance. Keep chilled. (Adapted from
Bon Apetit magazine, March, 1995.)

2. Top of stove method. In a saucepan mix sugar and water. Stir to dissolve
sugar. Bring to a boil. Add cranberries and orange juice concentrate;
return to a boil. Reduce heat and simmer gently for 10 minutes, stirring
occasionally. Remove from heat. Add liqueur. Cool completely at room
temperature and refrigerate. Makes about 2One fourth cups.

Posted to JEWISHFOOD digest by "Gloria Whitman" glo@netkonnect.net on
Nov 23, 1998, converted by MM_Buster v2.0l.