Ingredients:
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Directions:
Put the cranberries in a medium non-reactive, non-stock saucepan. Add the zest. Peel and seed the orange, discard the white pith, and coarsely chop. Add the orange to the pot; also add sugar, water, vanilla, salt, cayenne and connamon and bring to a boil over medium heat. Reduce the heat to medium-low and simmer for 10 minutes.
Dissolve the cornstarch in the orange juice. Add the mixture to the cranberries and stir to blend. Simmer another 20 minutes until the mixture is thick, like a sypur. Cool completely, then spoon into a decorative dish for passing.
Mixture will keep for 3 days in the refrigerator. |
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