Use this fruit sauce when making our Gingerbread Semifreddo.

Martha Stewart Living, December/January 1997

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Recipe Summary

Yield:
Makes 1 2/3 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Pass mixture through a food mill, then through a fine sieve to remove all seeds; cool.

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