Monday, October 18, 2010

Orange, Cranberry Sauce

We still have family that like the cranberry sauce from the can, but we also make a fresh style each year as well.
I hope you are planing to come to Butte Creek Mill for our feast on November 13. It will be an all Dutch Oven feast.

Orange Cranberry Sauce

1 1/2 cups fresh cranberries
1 onion, finely chopped
2/3 cup port red wine
1/2 cup sugar, Superfine works best
I orange, Juice and zest
1/2 teaspoon dry mustard
1/4 cup ground ginger
1/4 teaspoon cinnamon
1 teaspoon cornstarch
1/3 cup raisins

In a 10" dutch Oven, over 10 to 12 charcoals, place the cranberries, onion, port, and sugar in the oven. Cook gently for 10 minutes until tender. In a small mixing bowl, combine orange juice, dry mustard,spices, and cornstarch. stir them into berry mixture in the oven. Add the raisins ,and zest. Allow to thicken over heat, stirring with a wooden spoon. Bring to a simmer for 2 minutes. Cool and chill to serve.

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