2 C. fresh or frozen cranberries
1/4 C. orange liqueur or orange juice
1 T. lemon juice
4 to 5 T. sugar
1 to 2 T. water
In a small heavy-bottomed pan, combine the cranberries, the orange liqueur,
lemon juice and 4 tablespoons of sugar.
Cook over a low heat, stirring frequently, about 10 minutes or until the
cranberries pop and become pulpy.
If the mixture seems dry, add 1 to 2 tablespoons water.
When sauce is pulpy, taste and add remaining 1 tablespoon sugar if desired.
Any leftovers can be refrigerated up to 5 days.
Makes about 1 1/2 cups.
French Toast With Cranberry-Citrus Sauce
2 eggs, beaten
3/4 C. half and half or milk
2 T. orange liqueur or orange juice
1/4 t. salt
4 slices French or Italian bread, cut 3/4-inch thick
2 T. butter
Prepare the Cranberry-Citrus Sauce and keep warm while making the French toast.
In a large bowl, beat together the eggs, half and half, orange liqueur and
teaspoon of salt.
Add the bread slices and thoroughly soak with egg mixture.
Melt the butter in large nonstick skillet.
Add bread slices and brown over medium heat, allowing about 5 minutes per side
or until done.
Arrange the French toast on 2 serving plates.
Top each slice with half the sauce or serve on the side.
Makes 2 servings.