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Cranberry Sauce

From the kitchen of Nancy and Jeff Davis

The recipe was a combo of a relish that my Mom makes at Thanksgiving and a cranberry sauce my brother-in-law made last year - with a surprise ingredient of our own added!

1 -16 oz. package fresh or frozen cranberries
2 cups water
1 ½ cups sugar
1 orange
2 Tblsp. Mae Ploy Sweet Chili Sauce

Heat water and sugar to boiling. Continue to boil for 5 minutes.
Add cranberries and cook at a low boil until they start to burst.
Meanwhile, grind 1/2 orange (rind and all). Juice the remaining half.
Add the ground orange and the juice to the cranberry mixture and cook until thickened (Note: it will thicken after cooling so you may want to stop before it reaches desired consistency).
At this point, if desired, you can press the sauce through a wire strainer if you prefer a smoother sauce. Finally, stir in the chili sauce.
Serve over turkey.

Terri’s note:
~ Absolutely perfect, non-fat, condiment for turkey sandwiches!

 

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