Cranberry sauce doesn’t just have to be for Thanksgiving. This versatile sauce is great over any poultry, pork or even spread on bread instead of jelly. It’ll stay good in the fridge for several days and can be reheated in the microwave in a jiffy. Any extra orange zest can be stored in the freezer for up to six months. It’s nice to have on hand when you need a small amount.
16 ounce can whole berry cranberry sauce
2 teaspoon cornstarch
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 teaspoon orange zest, minced
2 tablespoon orange juice
2 tablespoon dry sherry
Combine ingredients thoroughly in a small saucepan. Heat over medium heat for 10 minutes, stirring occasionally. Serve warm.
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