I love cranberries but I’m not so crazy about very sweet sauces for meats. So this low-sugar cranberry sauce is just the thing. Best if made a day or two ahead so that the flavors can blend.
Tangy Cranberry Sauce
makes about 2 cups
350 g (12 oz) fresh whole cranberries
1/4 c sugar
3 mikan (mandarin oranges)
1/4 c water
Wash the cranberries and remove any mushy ones. Put the cranberries, water and sugar together in a pot and bring to a simmer. Cook for about 6 minutes, until the cranberries are all split open. Juice the mikan and add the juice to the pot. Turn off the heat and allow to cool to room temperature.
In a blender or food processor, or with a handheld blender or food mill, puree the berries, allowing a few lumps for texture. Chill overnight or up to three days.Posted by kuri at November 25, 2004 09:28 PM