Whose Side Are You On Cranberry Sauce Recipes

WHOSE SIDE ARE YOU ON CRANBERRY SAUCE?

Whose Side Are You On Cranberry Sauce? image

I love fresh homemade cranberry sauce! I really liked the addition of apples and pears in this recipe - they added another layer of great flavor. This sauce is on the tart side and a nice alternative to a sweeter sauce.

Provided by KC Quaretti-Lee

Time 55m

Number Of Ingredients 6

Ingredients

2 pkg fresh cranberries, 12 oz each
2 apples
2 pears
1 lemon
1 c sugar
1/2 c orange juice, fresh

Steps:

1. Rinse and pick over the cranberries to make sure you don't have any bad ones.
2. Peel, core and chop the apples and pears.
3. Finely grate the lemon peel and then juice the lemon.
4. Place all the ingredients in a large enamel pot and cook over low/medium heat for about 45 minutes stirring every few minutes. The berries will pop and the sauce will thicken slightly.
5. Remove from the heat and chill. The sauce will be very thick when chilled.
6. That's it, that's all you have to do to make a super delicious homemade cranberry sauce!

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Wash and dry the cranberries. Make sure to check the cranberries for any stems or bad cranberries and remove. (Nothing ruins a good sauce like branches in it!)
In a medium-sized saucepan over medium heat, dissolve both sugars in the orange and cranberry juices.
Once the sugar is dissolved, stir in the cranberries and a pinch of salt. Bring the mixture to a boil over medium heat and then reduce to a simmer. Stir to blend and simmer for an additional 7-12 minutes. (Watch carefully, as the sauce can bubble up a bit!) Some of the cranberries will burst and some will remain whole -- you can mash up more cranberries as desired. (If the sauce is thickening too quickly, lower the temperature a bit, and alternatively, if it isn't thickening, increase the temperature a bit.)
Remove from heat and place sauce in a bowl. Cranberry sauce will thicken more as it cools. Store for up to a week in an airtight container in the fridge.

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