1 cup raw cranberries, rinsed and
1 with stems removed
3 tbsp orange marmalade or
2 tbsp orange juice concentrate
3 tbsp brown sugar
2 tbsp butter
1 tsp lemon juice
Directions
In a 1 quart microwave safe casserole,combine the ingredients. Cover
with wax paper,not a tight cover or cranberries will boil up and
over.Cook on high for 3 to 5 minutes or until berries have
popped,stirring after 2 minutes.
Servings: 4 servings
Microwave Cranberry Sauce Recipe brought to you by Recipe Ideas
Categories: Cranberry; Fruit; Microwave; Sauce
The History of Recipes
It is quite possible to trace the history of written cooking instructions far back into ancient history, at least as far into history as early Egypt, and potentially, even further back. Having said that, in the main part, these ancient records were just very basic pictorial, hieroglyphic or cunieform recipes for food preparation.
The truth of the matter is, the oldest recipe found, according to experts are a few stone tablets in Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel `exhilarated, wonderful and blissful`. As we move into Roman times around 25BC a roman called Apicius created a collection of documents detailing recipes cooked by wealthy roman citizens. In his scrolls, he tells us how the roman meals were separated into hors d`oeuvres, main meal and afters, a very modern way of dining. Aspicius also informs us how the ancient cooks were skilled in the use of a good variety of aromatic flavors, including a few that are still present in modern kitchens such as bay, fennel and parsley. Later, in the 15th century, people returning from the crusades brought us many foods and herbs from the Middle-East, including spices like coriander, parsley, and basil. These new foods and spices caused an eruption in manuscripts on food, most of which are now in academic collections. During the following few centuries, the rich and powerful families of the West competed to offer the most extravagent meals, and as a result the best chefs and their recipes became highly prized. Nevertheless, it wasn`t until the 19th century that formal cookery and recipe books rose to prominence. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted much of their lives to collecting, trying out, and recording recipes for their fellow cooks to enjoy. By the advent of the 1900s, cookery books are in great demand, mostly as a result of increased literacy, people having increased spare time and disposable income. Like it or not, the introduction of TV gave us TV cookery programs and the demand for the accompanying recipe books. Which brings us neatly to the present day and the invention of the internet, allowing us all to access massive numbers of recipes such as those found on sites such as this. |
We hope you enjoy this Microwave Cranberry Sauce recipe.
