Dried cranberries and juicy oranges make a delicious sauce, which can be served over roast duck, turkey, chicken, or pork loin. It can be used to glaze a ham also. Sweet and tart, it has beautiful color as well as a scrumptious flavor. The sauce makes a nice gift for friends during the holidays.
MAKES: ABOUT 2 Cups
INGREDIENTS:
- 3 Large Navel Oranges
- 2 Cups Dried Cranberries
- 1 Cup Firmly Packed Light Brown Sugar
- 1 Teaspoon Ground Ginger
- 1 Teaspoon Allspice Berries
INSTRUCTIONS:
- Remove the zest from 2 of the oranges and put the zest in the pressure cooker.
- Juice all 3 oranges into a 2-cup measure and add enough water to measure 1 cup.
- Pour the juice into the pot and stir in the cranberries, sugar, ginger, and allspice.
- Lock the lid in place and cook at high pressure for 2 minutes.
- Release the pressure naturally and remove the lid, tilting the pot away from you to avoid the escaping steam.
- Fish out the allspice berries and stir in the Grand Marnier.
- Bring the sauce to a boil and cook, stirring constantly, until thickened, about 3 minutes.
- Cool completely and store in airtight containers in the refrigerator for up to 2 weeks or in the freezer for up to 2 months.
