Yield: Enough for 24 cupcakes
Prep Time: 15 minutes
INGREDIENTS:
2 cups fresh cranberries
3/4 cup fresh orange juice
1/2 cup sugar
1. In medium sauce pan, combine the cranberries and orange juice. Simmer on low heat for about 10 minutes, until all of the cranberries have burst.
2. Remove the pan from heat, and stir in the sugar until all of the sugar has dissolved. Allow to cool.
3. Once cooled, puree the mixture in a food processor, and store in the fridge until needed.
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