Dad’s Cranberry Sauce
Author: Nicole
Ingredients
  • Rind from one large thick-skinned orange, slivered
  • 1 cup sugar
  • 1 cup water
  • 4 cups cranberries (~ 1 pound)
  • 3 whole cloves
  • ½ cinnamon stick
Instructions
  1. Wash orange well. Using a vegetable peeler, peel long stips of orange avoiding the pith (the bitter inside part of the peel) as much as possible. Cut these strips into more narrow strips, about one quarter of an inch wide. Repeat until you’ve removed and slivered all of the orange rind.
  2. In a medium pot (4 quarts), add sugar and water. Bring mixture to a boil over medium heat. Add all of the slivered orange rind to pot. Cook until syrup begins thicken and orange rinds look candied (a little crystallized), about 10 minutes. Using a slotted spoon remove orange rind to a piece of parchment or wax paper and reserve.
  3. Add cranberries, cloves and cinnamon stick to pan with the orange syrup. Cook over low heat for 10 to 12 minutes or until cranberries begin to pop and soften (you don't want them too crunchy).
  4. Using a slotted spoon remove cranberries to a bowl. Continue to cook syrup until thick, about 10 minutes.
  5. Discard cloves and cinnamon stick and pour syrup over cranberries.
  6. Chill cranberry sauce and scatter candied orange rind on top before serving.
Notes
* Sauce can be made a day in advance.
* Recipe can be doubled or tripled.
Recipe by Riegl Palate at https://www.rieglpalate.com/dads-cranberry-sauce/