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Cranberry Orange Sauce
2 lg Navel oranges
1 pk (12 oz) fresh or frozen cranberries; picked over
1/2 c Sugar
1/3 c Honey
Cut away peel and pith from oranges with a sharp knife and discard. Quarter oranges. In a food processor pulse oranges and cranberries until chopped coarse and place in a bowl. Stir in sugar and honey. Chill sauce, covered.
Yield: 4 cups