3 cups sugar
1 1/2 cups water
2 vanilla beans
1 orange
3 bags fresh or frozen cranberries - (12 oz ea)
1 dash salt
Freshly-ground black pepper
3 tablespoons Dijon mustard
Directions: one line for each direction. When saved the lines will be numbered.
Start by making a simple syrup: dissolve the sugar in the water in a medium saucepan. Add vanilla beans and bring to a simmer. Add the orange juice and cranberries, a dash of salt and some freshly ground black pepper, to taste. Simmer until cranberries begin to pop and become tender, about 3 to 5 minutes. Remove from heat and stir in Dijon mustard.
Chill cranberry sauce until ready to serve. The sauce can be made up to 2 days ahead of time. Just before serving, garnish sauce with freshly grated orange zest.
This recipe yields 7 1/2 cups.
Rating: ()
Added On: February 29, 2008
* EASY ENTERTAINING with Michael Chiarello - (Show # MO-1A11) - from the TV FOOD NETWORK
