Cranberry Orange Cups
This recipe takes cranberry sauce to a new level by portioning it in elegant, individual cups made from hollowed-out oranges. Orange Jell-O(tm) sweetens whole cranberries while helping to make a jellied sauce. Serve this side dish with the holiday turkey or ham and make a big impression without spending a lot of time in the kitchen. The cranberry orange cups travel easily and can be stored in an airtight container for up to one week.
First halve the oranges crosswise, either with a straight or toothed edge, using a paring knife. Carefully ream the juice of 4 of the halves, and set the juice and hollowed orange cups aside. With the remaining 4 halves, remove the flesh with a grapefruit or paring knife, and set the pulp and orange cups aside. Then scrape all 8 cups clean with a spoon, pulling the remaining flesh from the rind with your fingers. If the pulp is removed in large chunks, coarsely chop into smaller pieces. Trim the bottoms, if necessary, to make each cup stable.
In a medium saucepan over low heat, combine the orange juice and sugar until dissolved. Bring the mixture to a boil on high heat, and add the cranberries and orange pulp. Return to a boil and reduce heat. Simmer gently for 10 minutes, stirring occasionally, until reduced. Remove the sauce from heat and stir in the Jell-O(tm). Spoon the mixture, evenly divided, into the 8 orange cups.
Set the cups in a casserole or on a small sheet pan, cover with plastic wrap, and refrigerate until firm, about 4 hours.
Serve chilled or room temperature.
*Note: Increase the sugar to 1/2 cup for a sweeter cranberry sauce.
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