|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 29g||11%|
|Dietary Fiber 2g||8%|
|Total Sugars 23g|
|Vitamin C 43mg||215%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This sweet-tart Cranberry Coulis is the perfect foil for turkey or other poultry and pork. A coulis is a sauce made from puréed fruit or vegetables that's cooked down until thick, strained, and then served hot or cold.
6 ounces fresh cranberries
3 tablespoons orange zest, from 1 large orange
1 cup freshly squeezed orange juice, from 1 large orange
1/4 cup sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 cup orange liqueur
Gather the ingredients.
In a small saucepan, combine the cranberries, orange juice and zest, sugar, cinnamon, and cloves.
Simmer over medium heat until cranberries burst, about 15 to 18 minutes.
Remove saucepan from heat, add the orange liqueur, and mix well.
Process in a blender or food processor until pureed.
Warm gently before serving.
Add to your Thanksgiving spread and enjoy.
Use Caution When Blending Hot Ingredients
Steam expands quickly in a blender, and can cause ingredients to splatter everywhere or cause burns. To prevent this, fill the blender only one-third of the way up, vent the top, and cover with a folded kitchen towel while blending.
- Use a single orange for both the zest and juice. Remove the zest before cutting the orange in half to juice it.
- A large orange should yield about 1 cup of fresh orange juice. If it doesn't, add water (or more orange juice) to bring to 1 cup.
- This coulis can be made a couple of days in advance. It also freezes well, and you can rewarm it in the microwave after thawing.