Culinary Cooking and Concepts
Chef John Findley, Executive Chef, University Club of MSU
Featured Food: Cranberries Yield: serves 10

Ingredients

  • 2 lbs fresh cranberries
  • 1 ½ c sugar
  • ½ c orange juice
  • 1 each – Lemon and Orange – Zest and the juice from both

Preparation

Using a medium size heavy gauge pot over medium heat, add all ingredients and simmer until the cranberries have popped. Stir very carefully as the mixture is extremely hot. Check for tartness and keep warm until served, or chill and serve cold.

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