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KOSHER DELIGHT - YOUR JEWISH ONLINE MAGAZINE!
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KOSHER RECIPES: CRANBERRIES |
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YOSEF’S CRANBERRY-ORANGE
SAUCE
8 servings.
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INGREDIENTS: |
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1
orange, large
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1
15-oz. can of whole-berry or jellied cranberry sauce
“KOSHER”
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INSTRUCTIONS: |
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Wash outside
of orange with soap using a scrubby to remove all
scale material.
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Zest the
entire orange by running it over a microplane or
fine side of a box grater to remove the outer orange
layer.
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Don't dig
into the white part (the pith), it's very bitter.
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Add the zest
to the cranberry sauce.
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Cut the ends
off from the zested orange and lay one flat side
down on the table.
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Working from
top to bottom, slice the peel off the orange in
segments, removing all the white parts and leaving
behind the fruit.
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Quarter the
fruit and finely chop up the segments.
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Stir the
segments into the cranberry sauce and serve.
Source:
Rabbi
Alan Ira Silver
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KOSHER DELIGHT MAGAZINE
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