Homemade Cranberry Sauce by grizzlybiscuit

[BakerAunt]

HOMEMADE CRANBERRY SAUCE

This is such a simple recipe to make and sometimes can even steal the show from the bird.
Take about a one foot stretch of cheese cloth and rinse it under cold water. Open it up and fold it into a square.

Put in the center:
2 cinnamon sticks
1 Tbs. whole cloves
1 Tbs. whole black peppercorns
A couple of pieces of whole allspice

Wrap it up and twist it at the top and tie it with kitchen twine with enough to also tie it to the handle of the pot.

When the recipe is finished, you can put it in some hot water in a small cup and put it in the center of the table; this will give off a nice aroma in the room.

Take 2 large oranges and take a potato peeler and peel the outside skin off all the way around leaving the white pith behind, which will make the sauce bitter. If you want to take this one step further, you can by putting the zest in boiling water for about 15 seconds, and then draining it. This will remove even a little more of the bitterness and help release some of the oils in the skin. Julienne the zest thinly in 1" lengths and set aside.

Now section the oranges to remove all the pulp and seeds. Take the remainder of the oranges and squeeze out the remaining juice into the pot. Set the sections aside.

2 x 12 oz. bags of fresh cranberries (rinsed), about 6 cups
2 cups of potable water (from a Brita pitcher etc.)
2.5 cups sugar
zest, juice, and sections from 2 large navel oranges
1 package of sugar free Jell-O (strawberry or raspberry 3 oz.)

Note: The amounts of sugar can vary according to your taste. The same goes for the water, as to how thick you want the sauce to be.

Bring the water to a boil, back [take?] out enough to dissolve the Jell-O, and then add it back into the big pot. Add the berries, the bouquet of spices, and the rest of the ingredients--except for the orange sections--& cook for about 5 minutes or until the berries start to burst.

Simmer for a few minutes until the right consistency is reached, and then remove the bouquet of spices and fold in the orange sections gently. Chill overnight. It will thicken slightly when fully chilled.

1. It you have too much, it freezes well.
2. Great with hot biscuits and farm fresh butter in the morning!
3. Perfect in turkey or chicken salads.
4. Makes a great ingredient in breakfast smoothies.
5. Use as a spread on club sandwiches.
6. Use as a garnish for cream of chicken soup.
7. Great as a sauce for any type of poultry based deep fried croquettes.
8. A perfect topping for cheese cake.
12. Great with curried chicken and mushroom crepes
14. As a sauce served warm over Vanilla ice cream with toasted almonds

[Uploader's note: 9, 10, and 13 appear to have been omitted.]

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• This topic was modified 8 years, 4 months ago by BakerAunt.

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