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Recipe by: fredien
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See below ingredients and instructions of the recipe
12 oz Fresh or frozen cranberries
1 c Sugar
1 1/4 c Water
Juice and grated rind of 1
-orange
Wash cranberries and pat dry. In a 2-quart saucepan combine sugar,
water, orange rind and juice. Cook, stirring over medium heat, until
sugar dissolves. Add cranberries to sugar syrup, bring to a boil,
and cook until cranberry skins start to break or pop, about 1 minute.
Remove cranberries from the heat and pour into a 3-cup bowl or
storage jars with lids, to cool. Sauce can be stored, covered, in
the refrigerator for up to 10 days, or placed in airtight jars in the
freezer for up to 3 months. (Leave 1/2-inch space between sauce and
jar lid.)
Posted by Stephen Ceideberg; December 13 1991.
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
American television personality and top chef. The 79th most powerful celebrity in the world. Earnings: $15 million
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