Classic Cranberry Sauce – A Detailed recipe cooking. 
Photo of the dish: Райан ДаушTime: 3 hours. 35 minutes Difficulty: easy Servings: 6 – 8 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 450 gr cranberries (about 4 tbsp.), thaw if frozen
- 2 medium oranges
- 1 and 1/4 Art. Sahara
- 1 tsp ground coriander
- Coarse salt
Recipes with similar ingredients: cranberry sauce, cranberries, Orange juice, coriander
Recipe preparation:
- Put everything except 1 tbsp. cranberries in a stewpan. Via peelers remove the zest from one orange with wide strips; add the zest to the stewpan along with the juice of both oranges (about 1/2 tbsp.). Add sugar, coriander, a pinch of salt and 1/2 tbsp. water. Bring to a boil and cook over medium heat, stirring occasionally, until the berries burst and the sauce thickens, 15 to 20 minutes.
- Add 1 tbsp. deferred cranberries; cook until the berries soften, 3 to 4 minutes. Remove from heat and cool; take away the orange zest.
- Pour cranberry sauce in a serving sauceboat and refrigerate in within 3 hours. Store the sauce in the refrigerator for up to 2 weeks.
