Who knew one of the hardest things to find in Laos would be cranberries? Not having bought a can of cranberry sauce before the grocery store sold out, I was left hanging. I needed to figure it out. Using the only cranberries I found, I set off to make cranberry sauce with dried cranberries. It's not the same thing, but when in Laos, bor pen nyang!
Ingredients:
1 cup Cranberry juice (not cranberry cocktail, I read that cran/pom works too!)
36 oz. Dried cranberries
1 cup Orange juice
Orange zest
1/4 cup Orange marmalade
1/4 cup Sugar
Corn starch
1/2 cup Water
1. Add cranberries and juices to a pot and bring to a boil. The cranberries should plump up in the liquid.
2. Add orange marmalade, sugar and more water. Bring to a boil.
3. Allow the sauce to simmer for approximately 20 minutes. This might be too long if you're cooktop actually gets hot.
4. Add a few tablespoons of corn starch, one at a time, until the sauce begins to thicken. Remove clumps and stir continuously.
5. Remove from heat and refrigerate overnight.
Things to keep in mind if you try and repeat this recipe:
- I do not own measuring cups, so everything is a guesstimate
- Do not attempt to make this if you are hoping for something resembling cranberry sauce, it is a sweet orange cran medley that tastes good with mashed potatoes, but certainly is not the real thing
- In the end, it was very sweet, so start out with a little sugar and keep tasting it along the way
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