A great do-ahead dish, Susan uses freshly grated orange zest & ginger to add incredible flavor to this so-not-out-of-a-can cranberry sauce. Plunk the ingredients in the pan, stick to the 10-minute rule for cooking and you'll end up with the same beautiful result. Refrigerate for up to 6 weeks or even freeze for 2 months to make holiday prep a breeze.
Tags:
- cranberry sauce
- how to make cranberry sauce
- homemade cranberry sauce
- cranberry
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Your cranberry sauce is fantastic. The fresh ingredients and the ten minute time limit made it a great sauce. I'll make it again. Thanks Susan. (Nov 26, 2008 8:23:02 PM)
Sounds great! I'm ready to try this recipe. And thanks, Susan, it almost felt like we had a little visit. You really are a natural ;-0 (Nov 18, 2008 2:04:45 PM)
You might be the next Rachel Ray! Made it look easy - both the recipe and the on camera work! Good Job! (Oct 27, 2008 5:14:27 PM)
Susan makes me think anybody can make this. Just plunk the ingredients in! She's great. (Oct 24, 2008 3:46:31 PM)
I can attest that this sauce is delicious! (Oct 24, 2008 2:41:25 PM)
Extremely well produced instructive piece; makes me want to go out and do this; I love Susan - she is a natural - A star is born! (Oct 23, 2008 2:31:34 PM)