Teresa's Recipes
Rhubarb and Cranberry Sauce
This delightful Rhubarb and Cranberry Sauce strikes a perfect balance between tartness and sweetness, making it an irresistible addition to your dining table. Its vibrant color and zesty flavor not only enhance roasted meats but also serve as a luxurious topping for desserts such as cheesecake and vanilla ice cream. Historically, rhubarb has been used for centuries in both culinary and medicinal applications, with its tart flavor complementing sweeter ingredients beautifully. This sauce embodies a blend of tradition and modern flair, perfect for elevating your meals to gourmet status.
Ingredients
- 2 cups, chopped Rhubarb
- 2 cups, fresh or frozen Cranberries
- 1 cup Sugar
- 1 cup Water
- 1/2 cup, fresh Orange juice
- 1 tablespoon Orange zest
- 1/2 teaspoon Cinnamon
Dietary Notes
- Servings: 8
- Dish Type: Sauce
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Calories: 80
- Fat: 0g
- Carbs: 21g
- Protein: 0g
- Sodium: 5mg
- Sugar: 15g
Instructions
- In a medium saucepan, combine the chopped rhubarb, cranberries, sugar, water, orange zest, orange juice, and cinnamon.
- Bring the mixture to a boil over medium heat, stirring occasionally to help dissolve the sugar.
- Once boiling, reduce the heat to low and simmer for 15-20 minutes, or until the rhubarb and cranberries have softened and the sauce has thickened to your desired consistency.
- Remove the saucepan from heat and let the sauce cool to room temperature.
- Transfer the sauce to a serving bowl or container and refrigerate until ready to serve.
- Enjoy this sauce as a side dish with roasted meats, or drizzle over desserts like cheesecake, pancakes, or vanilla ice cream.
Tips
- For a spicier kick, consider adding a pinch of nutmeg or ginger to the sauce.
- If you prefer a smoother sauce, blend the mixture after it has cooled for a few seconds until you reach your desired texture.
- This sauce can be made ahead of time and stored in the refrigerator for up to one week.