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Fresh/Frozen Cranberries
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CRANBERRY ORANGE SAUCE
8 cups (32 oz. by weight) fresh or frozen CAPE BLANCO CRANBERRIES
2 oranges
2 cups granulated sugar
1 cup white wine
Wash and pick over berries, removing any that are soft. (Always wash and dry cranberries before freezing.) Dice whole oranges, removing any seeds. Combine all ingredients in a large kettle. Bring to a full boil. Reduce heat and continue cooking until cranberries pop open and mixture is thickening. Pack into hot sterilized jars and seal as for jelly.
Cook’s note: For best flavor, let stand several days before using.
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