When I was much younger my favorite dining out supper was Duck (Canard) a l’Orange. Done to perfection little can compete but as heart disease sources became known and common knowledge less and less duck was on menus. For awhile when I was living on a boat I discover a Duck a l”Orange frozen dinner. Every night I dined like a French king but knew from what the surgeons said I was taking the short course through life. Fortunately the company went under before I did.
I still remember those duck meals and so for my canning book that is due on bookshelves shortly I designed a shelf stable orange sauce for duck, chicken and anything else one chooses to a l’orange-try sweet potatoes. This morning when I was at Whole Foods picking up some cheeses and grass fed beef I noted a display of fresh cranberries. Now I have already labored over a Cranberry-Orange Relish (a big seller and in the forthcoming book) for those after Thanksgiving turkey sandwiches so I thought, why not! Why not create a Cranberry-Orange Sauce just for turkey. I have been working on the mix all day. By tomorrow I’ll have a recipe to share with my blogging community. I have also decided to create a seasonal Cranberry-Pepper Jelly. I’ll be sharing that one this week also. Now it’s back to the lab (kitchen).