How do you make cranberry sauce?!
So, what do you think? How do you make it? Thanks for the help!
Answers: When I say "you", I mean you specifically. Usually on the holidays we just put canned cranberry sauce out on the table. This year I want to make it. I have two recipes...the first one calls for 12 ounces fresh cranberries, 1 1/2 cups water, 1/2 cup white sugar and a 1/2 cup packed brown sugar. The second recipe also calls for 12 ounces cranberries but only 1 cup of white sugar and 1 cup orange juice. The first sounds best to me, but I have no idea...I've never made cranberry sauce before!
So, what do you think? How do you make it? Thanks for the help!
The second one sounds better to me. Cranberries and OJ go well together. Just make sure you taste it so you can adjust your seasonings. Cranberries need a lot of sugar. I suggest you also serve the canned, gelled cranberry sauce on the table, too. I have relatives that will only eat that.
You can also check foodnetwork.com and allrecipes.com for other recipes that might sound better to you. I get most of my new recipes from these 2 sites.
Cranberry Sauce:
2 cups cranberries
Juice and chopped zest of 1 orange
1/4 cup Port
1/2 cup sugar, or more if needed
1 teaspoon cinnamon
1 tablespoon cornstarch
In a small saucepan combine cranberries, orange juice and zest, port, sugar and cinnamon. Bring to a boil, reduce heat to simmering and cook until cranberries are tender, stirring occasionally. In a small cup make a slurry with cornstarch and 1 tablespoon water. Whisk cornstarch mixture into cranberry sauce and cook, whisking, until sauce thickens. Taste and add more sugar, if necessary.
I've never made it with brown suger before. I made it last year for the first time and I just used water and white sugar. It's really easy to make and tastes really yummy!
1 (12-ounce) bag fresh cranberries
1 cup sugar
1 cup water
2 1/4 teaspoons finely grated orange peel
1/2 teaspoon coarse kosher salt
Bring all ingredients to boil in heavy medium saucepan, stirring often. Reduce heat to medium-low and simmer until most of cranberries burst, stirring occasionally, about 10 minutes. Transfer sauce to medium bowl. Cool, cover, and refrigerate cranberry sauce. DO AHEAD Basic Cranberry Sauce can be prepared 1 week ahead. Keep refrigerated.
This is my favourite recipe...and most reviewers rated it 4.5 out of 5!
Blue Cranberry Sauce
INGREDIENTS
* 1 (12 ounce) package fresh cranberries
* 1 cup water
* 1/2 cup white sugar
* 1 teaspoon ground cinnamon
* 1/4 teaspoon ground nutmeg
* 1/8 teaspoon ground allspice
* 1 pint fresh blueberries
DIRECTIONS
1. Wash and pick over cranberries. Place in a medium saucepan with water, and sugar. Bring to a boil, reduce heat, stir and simmer for 10 minutes or until cranberries burst.
2. Slightly mash the cranberries with the back of a wooden spoon to insure all skins are broken. Add the cinnamon, nutmeg and allspice. Mix well.
3. Remove from heat and mix in the blueberries (don't be afraid to break a few, but don't over mash either). The sauce will thicken as it cools.
4. Transfer to a bowl, cool slightly and place plastic wrap directly on top of sauce to cover. Refrigerate until chilled.
Oranged Cranberry Sauce
INGREDIENTS
* 2 (12 ounce) packages fresh cranberries
* 1 orange, zested
* 3 cinnamon sticks
* 2 cups orange juice
* 2 cups packed brown sugar
DIRECTIONS
1. In a medium saucepan, combine cranberries, orange zest, cinnamon, orange juice, and brown sugar. Add enough water to cover, and bring to a boil over high heat. Immediately reduce heat, and simmer for about 1 hour, or until the sauce has thickened. Taste for sweetness, and adjust with additional sugar if necessary. You can not overcook, so continue cooking until you have a good thick consistency. Let mixture cool, then refrigerate in a covered container.