Use this fruit sauce when making our Gingerbread Semifreddo.
- Yield: Makes 1 2/3 cups
Source: Martha Stewart Living, December/January 1997/1998
- 8 ounces fresh or frozen cranberries
- 6 tablespoons sugar
- 2 one-by-three-inch slices orange peel
- 1 stick cinnamon
In a small saucepan, combine all ingredients with 1 1/2 cups water; bring to a boil. Reduce heat to medium low; cook until cranberries have burst, 8 to 10 minutes. Remove and discard orange peel and cinnamon stick.
Pass mixture through a food mill, then through a fine sieve to remove all seeds; cool.