CRANBERRY SAUCE - THE WAY IT SHOULD BE!!!
When I was a kid, we always had the cranberry 'sauce' out of a can. I hated it, but loved cranberries. Part of the problem was the fact that it LOOKS LIKE THE CAN when dumped in a dish! The taste was never as good as good fresh, tart cranberries. I have won my family over, this recipe is worth trying on your holiday table. It isn't easy, and should be made a day in advance so it can completely cool. My dad puts it on his pumpkin pie for dessert. It is also great on Toast and Bagles in place of jelly!!!
Provided by Kris Moler @graphikris
Categories Fruit Sides
Number Of Ingredients 10
Steps:
- Prepare cranberries as package says, cranberries, sugar and water in pan bring to boil, wait for cranberries to begin 'popping' - reduce heat to simmer
- Add Molasses or brown sugar and spices
- Allow to simmer for a few minutes for spices to blend
- Drain fruit cocktail, reserving liquid. Add fruit to cranberry mixture
- Bring back to boil, add some of the fruit cocktail liquid to keep syrup thickness
- Remove from heat
- let cool to room temp
- Taste mixture, if too sweet add (small amount) lemon juice to make more tart. If too tart, add a bit more molasses and cook a little longer. let cool to room temp.
- If mixture is thick syrup consistency, put in fridge and let cool
- If mixture isn't a thick syrup, add a small amount of gelatin (1 tsp should do). quickly re-heat (microwave is ok), stir well, and put in fridge.
- Note: every year this recipe changes a bit, mostly because of the tartness and ripeness of the cranberries available at my market. Don't be afraid to experiment!!!
- Some people like their cranberry sauce less 'chunky'. You can use a hand blender during the 'cooling' stage if you want to blend the fruit into a smoother dish. (I like it chunky!)
- Enjoy!
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