Cranberry Orange Dipping Sauce
|Sugar||2 Cup (32 tbs)|
|Water||1 Cup (16 tbs)|
|Orange preserves/Apricot preserves||1⁄2 Cup (8 tbs)|
|Lemon juice||4 Tablespoon|
|Orange juice||1⁄3 Cup (5.33 tbs)|
|Ground cloves||1⁄2 Teaspoon|
|Five spice powder||1⁄4 Teaspoon|
|Ground cinnamon||1⁄2 Teaspoon|
In a medium-size saucepan, combine sugar, water and cranberries over medium heat; simmer until cranberry skins pop open.
Press mixture through a fine strainer into a medium-size bowl; discard skins.
Return cranberry puree to saucepan.
Add orange preserves, lemon and orange juice, cloves, five-spice powder and cinnamon.
Cook over low heat until preserves melt.