Joyce’s Orange Cranberry Sauce

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I used to be a “canned cranberry sauce” kinda gal. I will
embarassingly admit that I liked it better than the homemade stuff …
until Joyce won me over wit her delicious orange and grenadine
cranberry compote!! (Pretty much anything with grenadine will get me
to try it out – must be back to my childhood obsession with shirley
temples). I know Thanksgiving is over, but if you are asked in the
future to bring cranberry sauce to anything, you’ve got to keep this
one in mind! And, per Joyce’s suggestion, you can cook it up with
other fruit, such as plums, and use the leftovers to spread on toast,
pancakes, or use with pork. Thanks Joyce!!

Orange-Cranberry Compote

From Redbook

This sweet dish infused with oranges and cranberries is the perfect
complement to a traditional Thanksgiving dinner.

Serves: 8 Edit

Yields: 3 1/2 cups

Total Time: 15 min
Prep Time: 5 min
Cook Time: 10 min

2 bag(s) (12-ounce) cranberries (6 cups)

1 tablespoon(s) grated orange zest

1 cup(s) fresh orange juice

1 1/4 cup(s) granulated sugar

1/4 cup(s) grenadine syrup

2 tablespoon(s) red-wine vinegar

1. In a large saucepan, combine all ingredients and bring to a boil.
Reduce heat to low; simmer 6 minutes, until cranberries are soft
and liquid has reduced to a thick syrup.

2. Pour into a serving bowl. Let cool to room temperature. Cover and
refrigerate.

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