Tuesday, December 6, 2011

What's Cookin?: Cranberry Sauce

Happy Very Belated Thanksgiving everyone!  I meant to post this before I left town but unfortunately, it didn't happen.  This year I worked on Thanksgiving evening.  We did a potluck at work.  For our holiday feast, I brought cranberry sauce and pumpkin pie.  I've never made cranberry sauce before from fresh cranberries so I was a little apprehensive.  When we were little, we loved that cranberry jello from the can.

This was a super quick and easy recipe.  It needs to sit in the refrigerator for about 8 hours to meld the flavors.  It turned out yummy!!

Cranberry Sauce
Adapted from: (submitted by MARJK)
Makes: 16 servings

4 cups (or 12 oz.) fresh cranberries
3/4 c. orange juice
3/4 c. water
4 whole cloves
4 whole allspice berries
2 cinnamon sticks
1 to 1 & 1/2 c. white sugar
zest from 1 orange

1) Place fresh cranberries, orange juice and water in a medium saucepan over medium heat.

2) Wrap cloves allspice berries and cinnamon sticks in a spice bag or cheesecloth.  Place the spices in the saucepan.

3) Cook the sauce until the cranberries begin to burst, about 10 minutes.

4) Stir in sugar (start with 1 c. and add more as needed) and reduce heat to low.  Continue to cook for another 5 minutes or until the sugar has dissolved.  Remove the sauce from heat and allow the sauce to cool.  Discard the spice bag.  Stir in orange zest.  Chill in the refrigerator for 8 hours or overnight.