On the Menu Today~
Cranberry Orange Cherry Sauce
Getting ready for Thanksgiving?
Making a list and checking it twice?
Need to bring a dish to pass for Thanksgiving?
Or are you just looking for that special recipe…..
one that’s not only easy and quick to prepare but also delicious?
Then you have come to the right place!
Why not give this recipe for Cranberry Orange Cherry Sauce a try~
Cranberry Orange Cherry Sauce is made with fresh cranberries,
dried cherries and orange marmalade.
Cranberry Orange Cherry Sauce is an easy, quick recipe to make.
Prep time is 20 minutes and it’s ready to serve in 2 hours.
This sauce can also be prepared several days in advance,
making it a real winner~
Cranberry Orange Cherry Sauce makes 8 (1/4 cup each) servings.
Serve Cranberry Orange Cherry Sauce in orange cups for a festive touch.
Arrange filled orange cups on a large platter of fresh cranberries or
set one filled orange cup alongside each place setting.
I received a jar of this incredible marmalade as a gift from my daughter.
SYLT FLADER & APELSIN Orange and Elder Flower Marmalade is from IKEA.
This delicious marmalade is fantastic on everything from bagels to scones.
It also makes a fantastic glaze to use on chicken, turkey and/or pork tenderloin.
1 (12 oz) bag
dried sweet red cherries
2 heaping tablespoons
orange and elderflower marmalade or orange marmalade of your choice
oranges, for orange cups
- In a 3-quart saucepan, mix cranberries, dried cherries, sugar, water and pinch of salt. Heat to boiling. Reduce heat to low; simmer uncovered 10 to 12 minutes, stirring occasionally, until cranberries have popped open. Remove from heat, add orange marmalade and kirsch if using. Cool 1 hour. Spoon into bowl and refrigerate at least 1 hour before serving.
- When ready to serve, spoon cranberry orange cherry sauce into orange cups or serve in a serving dish.
How to make Orange Cups:
- With a small serrated knife, score a line around the middle of each orange.
- Then using the line as a guide, cut each orange in half in a zipzag pattern to make a decorative edge. Loosen the pulp from the shell; cut around the inside of each orange half with a knife.
- Using a small spoon, carefully remove and discard the pulp, leaving the orange shell intact.
Kirschwasser [KEERSH; KEERSH-vah-ser]
From the German Kirsch (“cherry”) and Wasser (“water”),
This clear BRANDY is distilled from cherry juice and pits.
In cookery, it’s most prominently known as a flavorful addition to:
FONDUE and CHERRIES JUBILEE.
*The views and opinions stated here are my own.
I have not been compensated by IKEA,
or any other company mentioned in this post.*