Saturday, November 15, 2008
Cranberry Sauce Recipe
A week ago I went to an early Thanksgiving dinner with friends from church called "Friendsgiving"
It was a lot of fun and it got me started early on eating way too much in a single meal. The dinner was a potluck and the suggestion was to bring something your family traditional eats for Thanksgiving. I looked up what was eaten at the "first Thanksgiving" but all the recipes I found looked to hard or required baking which I am currently unable to do, so I made cranberry sauce. I had never had cranberry sauce before, so it was a fun and new experience.
* 1 cup (200 g) sugar
* 1 cup (255 mL) water
* 4 cups (1 12-oz package) fresh or frozen cranberries
* Optional Pecans, orange peel, raisins, currants, blueberries, cinnamon, nutmeg, allspice.
1 Wash and pick over cranberries. In a saucepan bring to a boil water and sugar, stirring to dissolve sugar. Add cranberries, return to a boil. Reduce heat, simmer for 10 minutes or until cranberries burst.
2 At this point you can add all number of optional ingredients. We typically mix in a half a cup of roughly chopped pecans with or without a few strips of orange peel. You can add a cup of raisins or currants. You can add up to a pint of fresh or frozen blueberries for added sweetness. Spices such as cinnamon, nutmeg or allspice can be added too.
3 Remove from heat. Cool completely at room temperature and then chill in refrigerator. Cranberry sauce will thicken as it cools.
Cranberry sauce base makes 2 1/4 cups.