You know how much I love cranberries. I’ve tried several types of cranberry sauce, but I haven’t found anything I like better than this one which combines cranberries with hints of orange and the flavor of fennel seeds. I liked it so much that I turned this into a sorbet with equally delicious results. This is so easy that it should be made for more than just Thanksgiving.
That wraps up the dinner plate, stay tuned for dessert!
Cranberry Sauce with Orange and Fennel Seed
- 12 oz. fresh cranberries
- Juice of 1 orange
- Zest of 1 orange
- 3/4 cup water
- 1/2 cup sugar plus 2 tablespoons
- 1 teaspoon fennel seeds
Combine everything in a small saucepan and heat over medium heat until simmering. Turn down the heat to medium-low and cook for 8-10 minutes, stirring often. The cranberries will break down and release their juices and the water will evaporate. (It will become cranberry-sauce-y) Allow to cool to room temperature before serving or refrigerating.
December 3rd, 2008 at 10:15 am
how brilliantly unusual to throw fennel seeds into the sauce, I love it.