Orange cranberry sauce

Vegetarian Baby and Child, Nov-Dec, 2002 by Lynn Bennett's

Orange Cranberry Sauce.

Chef Beverly Lynn Bennets


1-12 oz. bag of cranberries
3/4c. orange juice
1/2 c. unbleached cane sugar or Sucanat
Zest of 1 orange
Pinch of salt

Sort through cranberries, removing any stems or blemished pieces, and rinse well. In a saucepan, combine cranberries with remaining ingredients. Bring to a boil, then reduce heat to a simmer. Cook until a few cranberries begin to pop and they are all completely tender. Serve warm or chilled. Yield: 2 1/2 cups.