October 08, 2010

Thanksgiving Cranberries

Thanksgiving (or Christmas) 
Cranberry Sauce



Well yesterday was a day for getting things done before the long weekend here in Canada and I started off with making some cranberry sauce.  I like to make enough to last me the year (so canning a few jars is in order).  While I was at it I took a few pictures and figured I would share my recipe since it is really easy and supper nummy, no need to eat sliced cranberry sauce again.

I
Ingredients needed 

(note directions are for a single batch but I made a double patch so pictures are doubled)

1 Bag 300g fresh or frozen cranberries
1 small orange 
1 Cup Sugar
Water
Brandy












Zest The orange and place in large pot.




Juice the orange 

*or even better juice half the orange and cut up the other half of the orange into little cranberry size pieces and add with the peel.

( my orange was really soft so I just Juiced the whole thing)




Add water to the orange juice to make 1 C ( I added to 2 cups since i was doubling the recipe)






Add Cranberries, and Juice to the pot with the zest.








Add sugar to the Cranberries and Orange.







Stir and simmer on medium heat...






At this point the baby will inevitably wake up and keep you company for the rest of the process.



When the mixture starts to bubble lower the heat and continue to simmer until the berries pop and the sauce begins to thicken.





Add 1 Tbs brandy once the berries are popped and the sauce begins to thicken.

(Brandy can be omitted if you like)





Continue to simmer until the sauce thickens and you can leave a streak through it with your spoon.




Remove from heat and either place in sterilized jars and process in a hot water bath or place in a bowl and cover and chill to finish thickening and then serve. 

(at home I am the only one that eats the sauce so the little jar is for when we make a turkey for just the 4 of us and have no company coming)




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