Cranberry Sauce
	Optional: Puree after cooking.   170 g    craisins   ¼ cup    caster sugar   1   orange     1 Grate rind of orange and juice. 2 Place all the ingredients in a saucepan with 1 c water and cook over medium heat, stirring occasionally, for 10-12 mins or until the craisins soften and the sauce is slightly reduced and syrupy. Puree or serve as is, warm, or at room temperature.   Servings: 10 Yield: 2 cups   Copyright © 2006, The Gourmet Saint