Orange-cranberry topping

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Photo: Page Turner E-cookbooks

Prep Time:
10 minutes
Cooking Time:
15 minutes
Servings:
6

This topping is excellent on hot biscuits or fresh bread. Refrigerated, it will keep for about one week.

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  • main ingredients:
  • pear Pageturner Cookbook
  • cranberry Pageturner Cookbook
  • orange Pageturner Cookbook
  • sugar Pageturner Cookbook
  • type of dish:
  • side-dish Pageturner Cookbook
  • type of recipe:
  • sauce Pageturner Cookbook
  • Country cuisine:
  • American Pageturner Cookbook
  • specific recipes:
  • quick-and-easy Pageturner Cookbook
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    Ingredients

    • 2 medium pears or apples, peeled, cored, and sliced
      1 1/2 cups fresh cranberries
      1/2 cup orange juice
      1 teaspoon orange zest
      1/2 cup water
      3/4 to 1 cup organic or raw sugar
      1 to 2 tablespoons Brandy (optional)

    Directions

    In a medium saucepan combine pears or apples, cranberries, orange juice, zest, and water. Bring to a boil and simmer for about 5 minutes or until fruit is tender.
    Purée in a blender until smooth. Return to pan and add sugar and brandy, if desired.
    Cook on medium-low, stirring frequently, until very thick.
    Once the "topping" begins to thicken, stir constantly so mixture doesn't burn. Cool before serving.

    Country cuisine Ecookbook(s) showing the recipe Orange-cranberry topping:

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    France E-cookbook

    France

    USA Complete E-cookbook

    USA

    Italy Complete E-cookbook

    Italy

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