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Marco’s Cranberry Sauce
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Description
I attended a holiday cooking class at our local college and the chef was named Marco. He taught us how to make this yummy cranberry sauce and I’ve been making it ever since. I’m not sure if I’d call it a side dish or a dessert, but either way, it’s yummy. You can add more or less sugar according to your taste, or leave the orange zest out.
Ingredients
- 1 bag (12 Oz.) Fresh Cranberries
- ½ cups White Sugar
- ½ cups Water
- 1 jar (12 Oz.) Red Currant Jelly
- 1 teaspoon Freshly Grated Orange Zest
- 1 Tablespoon Cornstarch
Preparation
In a saucepan, combine the cranberries, sugar and water. Cover and cook on medium heat for about 5 minutes, until the cranberries “pop.”
Stir in the jar of red currant jelly and orange zest.
Mix together the cornstarch and enough water to make a thin paste. Stir in enough of this mixture to make the sauce as thick as you desire. I usually use all of it and sometimes add more.
If the sauce is too tart, just add more sugar at the end, and heat until it is all dissolved.
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