Sandi is blogging from the WhistleStop Cafe kitchen. It's all about good home cooking; food, family and fun. Thousands of posts . . .

~In the south and around the world.

Saturday, November 23, 2013

PhotoHunt ~ Over

The PhotoHunt for this weekend is 'Over'
What do you do with fresh cranberries, with sugar and orange zest over the top?
This is a quick and easy recipe for a Cranberry Sauce for Thanksgiving that I found at Epicurious. It calls for just a quick puree of the berries, but I prefer to cook them until they pop.

Fresh Cranberry Sauce
1 navel orange (zested)
1 bag fresh cranberries
1/2 cup sugar
1/8 tsp cinnamon
Zest the orange. Cut the sections from the orange, removing all the membrane. Pulse cranberries with the orange, sugar and cinnamon i a food processor. Chill covered for at least 2 hours to allow the flavors to develop.

This can also be used over a round of brie (baked with a few pistachios) and served with pears or gingersnap crackers.
Check for all the other  Photos OVER on  The Saturday PhotoHunt
Happy Hunting y'all~


Sai Hijara - Ferraris said...

Wow, it's Sunday morning from where I am...and this is so yummy! I want some! LOL

Carver said...

That looks great. I used to make cranberry relish with a meat grinder that consisted mostly of oranges and cranberries. The first shot made me think of that although I realize your recipe calls for cooking and mine was uncooked.

Naturegirl said...

Hey Sandi always a delicious vist here!
Thank you for welcoming me back to Bloglandia! So heart warmer to read all the heartfelt comments..I feel blessed making such wonderful blogging friends!

Anonymous said...

YUM - cranberries are wonderful over brie. I also like to add a bit of chopped rosemary to my cranberry sauce to bring out a depth of flavour.

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