Prep 15 mins
Cook 30 mins
I believe this is one of James Beards' recipes, cut from a newspaper years ago. Pretty tasty! And not as complicated as you may think.
- Pick over cranberries, removing stems and any shriveled berries.
- Rinse under running water, drain.
- Combine sugar and wine in a non-corrosive heavy medium suacepan.
- Heat to boiling, stirring constantly, over moderate heat.
- Stir in cranberries, cinnamon stick, and orange peel.
- Increase heat to high, return mixture to boil, stirring constantly.
- Reduce to medium low heat and simmer, partially covered, stirring occasionally until berries burst - about 10- 15 minutes.
- Remove from heat.
- Discard cinnamon stick.
- Lift out orange peel, cool slightly, and cut into thin julienne strips. Return peel to berries.
- Serve warm (but good cold too.).
Great for holiday dinner with a lamb roast. I used 1/4 c. orange juice instead of the orange rind. I also used 1 tsp. ground cinnamon instead of a cinnamon stick. It was quite delicious! Made canned cranberries seem pretty sad!
I didn't know cranberries came from a bag instead of a can... But I will never eat the canned kind again. This was so simple and the results were so good! I might cut back on the sugar a little next time because I think I'd like them a little more tart. I used a couple shakes of cinnamon in place of the sticks, and 1/4 cup orange juice instead of the rind.
This recipe is amazing. Once you try it you will never ever go back to nasty flavourless tinned cranberries. I make this for Christmas and Thanksgiving and everyone loves it. If I have leftovers I use them in muffins.