Cranberry-Orange Sauce
2 cups (500 mL) fresh or frozen cranberries
2 teaspoons (10 mL) grated orange rind
3/4 cup (175 mL) orange juice
3/4 cup (175 mL) granulated sugar
1 tablespoons (15 mL) Challenge® CANADA Corn Starch
or BENSON'S® Corn Starch
1 tablespoons (15 mL) water or orange juice
Directions
In medium saucepan, stir together cranberries, orange rind, juice
and sugar. Bring to boil over medium heat; reduce heat and simmer
5 min. or until cranberry skins pop. Stir together corn starch
and water or orange juice until smooth. Stir into cranberry mixture.
Stirring constantly, bring to boil over medium heat, boil 1 minute.
Remove from heat. Cover; refrigerate several hours before serving.
Makes about 1 1/2 cups (375 mL). Recipe may be doubled.
Variation: Add 1/2 cup (125 mL) cubed orange sections after cooking.
The perfect complement
for turkey, ham or pork.