Time: 45 min.
Complexity: easily
Servings: 6 - 8

Cranberry sauce for dessert - a detailed recipe.

Ingredients:

• 500 g fresh cranberries
• 1/4 cup orange juice
• 1/4 cup 100% cranberry juice
• 1 tbsp. honey

Substituting ingredients
Measuring containers used

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.

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cranberry juice, cranberry, Orange juice, honey

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Preparation:

Step 1
• Wash the cranberries and discard any soft or wrinkled berries.
Step 2
• In a 2-liter saucepan, combine the orange juice, cranberry juice, and honey. Bring to a boil, then reduce heat to medium and simmer for 5 minutes.
  
  Add the cranberries and cook for 15 minutes, stirring occasionally, until the berries burst and the mixture thickens. Do not cook for more than 15 minutes, as the pectin will begin to break down and the sauce will not thicken. Remove from heat and let cool for 5 minutes.
Step 3
• Carefully spoon the cranberry sauce into a triple-well pan. Freeze for 6 hours or overnight.
  
  Remove from the freezer, invert onto a serving platter, slice and serve as a dessert.

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