Cranberry sauce with oranges and fennel
Votes: 1
Time: 15 min.
Complexity: easily
Servings: 6 - 8
Complexity: easily
Servings: 6 - 8
Cranberry sauce with oranges and fennel - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 250 g frozen or fresh whole cranberries
- Zest of half an orange
- Juice of one orange
- 1/2 cup sugar
- 1/2 cup water
- 1/2 teaspoon fennel seeds
We recommend
Recipes with similar ingredients: cranberry sauce, cranberry, Orange juice, fennel seeds
Cooking the dish according to the recipe:
- Combine all ingredients in a saucepan. Bring to a boil, then reduce heat to low and simmer, stirring frequently, until the cranberries begin to burst and the liquid has reduced, about 8-10 minutes.
- Remove the sauce from the heat and let cool before serving.
Categories:
recipe / Sauces / Gravies / Dave Lieberman
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