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New Cranberry Sauce Recipe

November 28th, 2008

cranberryA few years ago, I saw a bag of cranberries in Wally World and noticed a recipe for sauce on the back. In remembering that my Texan grandmother always made her own sauce when I was a kid and I actually liked it (I can’t stand canned sauce), I decided to try my hand at it. Looking at the recipe made it seem so incredibly easy. And it is!

This is the cranberry sauce I made this year. It came out wonderfully. Master, upon trying it, said, and I quote, “This is the best cranberry sauce I’ve ever tasted.” *beams* I’m just that good.

I almost never follow recipes exactly and this one is no exception. Generally speaking, I research a food I want to make, then pull apart the five bazillion recipes I find for it. When I finally make it, I mostly just guesstimate taking a little from each recipe until I’m satisfied. So far, I’ve not screwed any meals up, knock on wood. So instead of putting the recipes I found up, since I didn’t use them anyway, I’m going to put the recipe I used up.

I want to note that next time I make it I’m going to use 1 cup of orange juice and no water with the hope that it will have more of an orange taste. I was worried about how it would come out that way. And you can use store bought or fresh squeezed juice. I just don’t have a juicer yet. Adding it to the kitchen slave’s Christmas list.

1 cup white sugar
1/2 cup water
1/2 cup orange juice
zest of 1 orange
1/4 tsp ground cinnamon
1/8 tsp ground clove
1/8 tsp ground nutmeg
1 12 oz bag Oceanspray cranberries

Wash berries and remove any bad ones, then set aside. Heat sugar, water and orange juice to boiling over medium-high heat in a medium sauce pan. Add zest, cinnamon, clove and nutmeg to pan and let simmer a minute or two to activate the spices. Add berries and return to boil. Reduce heat to low and allow to boil ten minutes. The berries will pop while boiling. It’s just their skin cracking open. That’s supposed to happen.

Here’s where it gets tricky. If you can call it that.

I usually transfer the sauce from the pot to a heat-safe bowl to finish the preparations. Master pretty much hates whole berry sauce but He likes the texture of the skins so I just pull out my trusty potato masher and mash the berries all to hell. Then I transfer it all into a storage container once it’s cooled enough and pop it in the fridge till dinner.

Originally, Master wasn’t sure He’d like the berry texture. So I tried to reduce the amount of skins by using a flour sifter. Not the mechanical kind, though I have one of those too and they’re a bitch to clean! The hand held that you have to smack on the side. Pour small amounts of the mixture in at a time and push it through with a large spoon. This will trap the skins and you’ll have jellied cranberry sauce. I’m sure you can use a food processor and get the same effect. I just don’t have one.

Hope you like!

Edited to add: Last year, I made this with no water and all orange juice.  It came out a whole lot better than the half and half method.

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