Go to the Recipe: Perfect Cranberry Sauce
This is similar to what I already do! Just a little more refined. I'm excited to give this iteration a try
Would love to see actual weights on the orange. I have a bunch of small ones left over and I'm not quite sure how many to use!
I made this with half the amount of orange and must say it's far too strong of a flavour, should have used 1/4 at absolute most.
This was a big disappointment. My taste testers vetoed it as did I. Way too orange forward and mushy texture. 1/8 tsp cinnamon wasn't even noticeable.
Please add the weight of pureed orange. I agree with others, this would improve the recipe.
Hey Blaine. Sorry for not including the weight. Can see now in hindsight that there can be large varying sizes of naval oranges at the store. When I developed and shot this recipe I was using medium sized orange from the Pike Place market that may be smaller than most grocery stores.
The weight of the chopped orange once the pith was removed in step 1 was 240 g / 8.4 oz.
I didn't like all the orange pulp in this cranberry sauce last year, so this year I juiced the oranges. Probably requires a bit more reduction, but much better result in my opinion.
I didn’t like the taste of this cranberry sauce, the orange taste was too pronounced for me. I followed the recipe and added the amount of orange that was specified in the comments.
