Cranberry Orange Sauce Recipe

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Serve this colorful, sweet-tart sauce over ice cream, angelfood or pound cake. Makes about 2 cups, and is easily doubled or halved.
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  • 1 cup cranberries, fresh or frozen
  • 2 cups orange pieces, about 3 medium oranges
  • 3 tablespoons honey
  • 2 tablespoons water
  • 1/8 teaspoon ground ginger
  • 1/4 teaspoon ground cinnamon
  • 1 pinch salt
  • 1 teaspoon vanilla extract
Container: saucepan, blender or food processor
10 mins
10 mins
20 mins
  • Put cranberries, salt, ginger, cinnamon, water and honey in a saucepan and cook over low heat until most of the cranberries have split open, 5 -10 minutes.
  • Peel oranges and cut into quarters, top to bottom. remove white core and seeds, if any. Chop coarsely, add to cranberries and mix in. Add vanilla.
  • Blend with an immersion blender, or transfer to blender or food processor and pulse until well chopped but not totally pureed.
  • Serve warm or chilled. Will keep, refrigerated, for a week.
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