See Also: Cranberry Sauce(recipes)
Festive Cranberry Sauce(recipes)
Cranberry and cumberland sauce(recipes)
Cranberry Orange Sauce(recipes)
Cranberry Pear Sauce(recipes)
Cranberry sauce with port and orange(recipes)
Grilled Turkey with Cranberry Sauce(recipes)
Fresh Fruits with Cranberry Yogurt Sauce(recipes)
Turkey Meatballs in Cranberry-Barbecue Sauce(recipes)
Luxury nut and seed loaf with cranberry, apple and brandy sauce(recipes)

dacker (iou) and Cranberry Sauce (recipes)


dacker (iou)



dacker verb. . L16.
[Origin unkn.: perh. two words. In branch II cf. Middle Flemish daeckeren.]
I.
verb trans. & intrans. Search, ransack; search for or for. L16.
II.
verb intrans. Waver, totter, stagger; saunter; work irregularly, potter. M17.

Cranberry Sauce (recipes)




Yield: Makes about 2 cups



Ingredients:



2cups fresh or thawed frozen cranberries, drained

1cup orange juice

3/4cup sugar

2teaspoons cornstarch

2teaspoons cold water

1tablespoon grated lemon peel

2to 3 tablespoons cranberry- or orange-flavored liqueur (optional)









Preparation:





1.Combine cranberries, juice and sugar in medium saucepan. Bring to a boil over high heat, stirring frequently; reduce heat to medium-low. Cover; simmer 10 minutes or until cranberries are tender and pop. Remove saucepan from heat.2.Remove 1/2 of cranberries from saucepan; set aside in medium bowl. Mash remaining cranberries with back of spoon.3.Blend cornstarch and water in small bowl until smooth. Add cornstarch mixture and lemon peel to saucepan; blend well. Simmer over medium heat 2 minutes or until thickened, stirring frequently. Stir in reserved whole cranberries. Remove saucepan from heat. Cool completely. Stir in liqueur to taste, if desired. Store in airtight container in refrigerator up to 3 weeks.