This recipe is delicious and incredibly easy to make. The hardest steps are the culinary feats of boiling water and grating zest. It also takes less than 30 minutes start to finish and is always a hit - the unexpected grapefruit flavor makes you seem like some kind of innovative chef/ gourmand with incredibly minimal effort (and affords very few ways to mess it up during preparation)
So, while I am personally a huge fan of the canned cranberry sauce, complete with ridges, sliced like thick red jello wheels, this recipe is perfect for the times I need to prepare something a tad bit classier for a Thanksgiving fete.
TIME TO PREPARE:
25 minutes (5 to prep, 20 to cook)
(Makes 8 Servings)
1½ c. sugar
Juice and zest of 1/2 orange
Juice and zest of 1/2 red grapefruit
1 lb. cranberries (frozen or fresh)
In a medium saucepan over high heat, bring sugar and 1 cup water to a boil. Add fruit juices and zests, and return mixture to a boil. Add cranberries; reduce heat to medium and cook until cranberries pop, 10 to 12 minutes.
*Adapted from Callie's Biscuits & Southern Traditions by Carrie Morey - Buy the Book!