Wednesday, November 24, 2010
Cranberry Orange Dipping Sauce
3 tsp packed brown sugar
1/2 cup orange juice
1 (16 oz) can whole berry cranberry sauce*
2 dashes of ground cinnamon
1 dash nutmeg
In a cold heavy saucepan, combine the cornstarch, brown sugar and orange juice until smooth. Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thickened, Remove from the heat; stir in the cranberry sauce and cinnamon until blended. Cover and refrigerate. Serve cold.
*Use jellied if you prefer a smooth sauce.