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Quick Cranberry Sauce

Autumn 2011
201105040.jpg
food and drink

BY: Lucy Waverman

You can use frozen or fresh cranberries for this recipe. Using the clementine with the skin on gives a real orange spike to the taste.

2 cups (500 mL) cranberries
1 whole clementine or mandarin cut in pieces
½ cup (125 mL) sugar

1 Place cranberries, orange and sugar in food processor and process until slightly chunky. Serve at once. It will keep refrigerated for 2 weeks.

Makes about 1½ cups (375 mL)

201105040.jpg
food and drink

Quick Cranberry Sauce

Autumn 2011

BY: Lucy Waverman

You can use frozen or fresh cranberries for this recipe. Using the clementine with the skin on gives a real orange spike to the taste.

2 cups (500 mL) cranberries
1 whole clementine or mandarin cut in pieces
½ cup (125 mL) sugar

1 Place cranberries, orange and sugar in food processor and process until slightly chunky. Serve at once. It will keep refrigerated for 2 weeks.

Makes about 1½ cups (375 mL)

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