Orange Cranberry Sauce

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  • 2 large navel oranges
  • 1 (12 ounce) bag fresh cranberries
  • 1 1/2 cups sugar
  • 1 cup water


Zest 1 orange and set zest aside.
Use a knife to completely remove peels and pith from both oranges. Working over a bowl to catch juice, carefully cut between membranes to release orange segments.
In a heavy-bottomed saucepan, combine cranberries, sugar, water and zest.
Bring to a boil over medium heat, stirring often.
Reduce heat and simmer, stirring occasionally, until sauce is thick and cranberries pop, about 15-20 minutes.
Stir in orange segments and 2 tablespoons of reserved orange juice.
Cook 2-3 minutes longer. Cool completely before serving.

Recipe from Central Market Mill Creek - Culinary Resource Center
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