If you're looking for a cranberry sauce with zing, you've found it. Lively citrus and fresh ginger give the sweet-tart berries extra dimension.
- 1 navel orange
- 1 tablespoon freshly squeezed lemon juice
- 1 (12 ounce) bags fresh or frozen cranberries
- 1/4 cup dried cranberries
- 1/3 cup sugar
- 2 scallion greens, sliced (1/2 cup)
- 1/2 tablespoon grated fresh peeled ginger root
- 1/2 teaspoon ground cinnamon
1. Finely grate 1 teaspoon of zest from the orange. Cut away and discard peel and pith from oranges, then cut sections free from membranes. Transfer sections to a food processor fitted with a blade, squeezing any remaining juice from membranes into bowl of processor.
2. Add remaining ingredients and pulse until finely chopped.
3. Chill, covered, at least 2 hours to allow flavors to develop.
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