Recipe by Kittencal@recipezazz
I made this recently and it is fabulous, tangy with intense flavor! -- plan ahead the sauce needs to chill for a minimum of 2 hours before serving and may be made up to three days ahead -- the amounts listed will make about 5 cups, if desired you can cut all ingredients in half, minced orange peel may also be added, use 1 tablespoon for a double recipe :)
Top Review by MiMadre'
I'm writing the review so I'll be able to find this recipe easy next Thanksgiving. What a hit! I made this the night before so it would have time to set up. I only made half a recipe and it made quite a bit. I would've had more for the actual Thanksgiving dinner if I hadn't kept sneaking "tastes". Everything was perfect, I did add 1 more tablespoon of orange marmalade, just 'cause I love the flavor. I've never cooked with fresh cranberries before, so this was a new experience. I must say this was the most fun dish I made this year. I loved listening to them "pop" while cooking. Thanks again, Kittencal-you've really got a winner with this one.
- 473.18 ml frozen cranberry juice concentrate, thawed
- 158.51 ml sugar, plus
- 29.58 ml sugar (or use more or less sugar to taste)
- 2 (680.38 g) package cranberries (fresh or froze)
- 236.59 ml dried cranberries
- 88.74 ml orange marmalade
- 59.14 ml fresh orange juice
- 2.46 ml allspice
Directions See How It's Made
- In a heavy saucepan combine cranberry juice concentrate and sugar; bring to a boil over high heat, stirring until sugar dissolves.
- Add in the fresh and dried cranberries; cook until the dried berries begin to soften and the fresh berries begin to pop, stirring often (about 7 minutes).
- Remove from heat and stir in the orange marmalade, orange juice and allspice; cool completely, cover and refrigerate until cold (about 2 hours).