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Cranberry sauce November 24, 2011

Posted by aquillam in recipe.
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I love cranberry sauce. I will happily make it in July, to serve with a crock-pot chicken (don’t eat the skin – it’s gross.) For that matter, I’ll make it in July because there happens to be a bag of frozen cranberries in the freezer. That makes thanksgiving one of my favorite times of the year. Except for one thing.

canned. cranberry. sauce.

Ew.

Tell you what, I’ll just chew on a bit of grapefruit peel instead, ok? It’ll be less bitter. And has a better texture.

And the thing that really irritates me about the canned cranberry sauce is how easy it is to make cranberry sauce. I made mine on Sunday. The recipe is below. I’ll add a few other recipes for variations in the next few days as I test them out.

Basic cranberry sauce

Ingredients:

  • 1 bag of cranberries
  • 1 cup orange juice
  • 1 cup sugar

Wash the cranberries and make sure there are no stems or squishy berries.

Dump the wet berries in a 10 -12 inch skillet with a lid. Add the sugar and orange juice. Cook, covered over medium heat about 10 minutes, while the cranberries pop.

When you stop hearing the cranberries pop, uncover and stir. The sugar should be dissolved.

Continue to cook over medium heat 2 – 5 minutes, until the sauce starts to thicken.

Immediately pour into the serving dish, cover with plastic wrap (make sure it lays on the sauce to prevent a skin from forming, like you would with pudding), and chill.

Chill at least 2 hours, or up to one week (so yeah, make this the weekend before the holiday, it’ll be fine!). It will also be fine if allowed to freeze.

If you actually prefer your cranberry sauce to be warm (especially if you put it on top of warm turkey) serve it immediately. If it is chilled, you can allow it to come up to room temperature, but I don’t recommend re-heating: it tends to separate.

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