Make Home Made Cranberry Sauce

Edited by Rebecca M., Eng, Lynn, Anonymous and 1 other

Some people simply don't like cranberry sauce. I was one of those people, until the first time I tried sauce made at home. I found out that there is simply no comparing the taste of homemade cranberry sauce to the canned variety that you can buy in stores. There is also something distinctly festive about simmering cranberries, and the aroma makes your whole house smell like a potpourri shop.

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There are many good reasons why you should attempt to make this traditional sauce at home. A lot of cooks will labor over the bird, the stuffing, the yams, the pies, and settle for store-bought cranberry sauce. Alas, the majority of these commercial versions have a sickening sweetness which the addition of tart ingredients does nothing to improve. However, in the end, this is a dish you can't do away with. Cranberry sauce is simply an integral part of any meal that has roast turkey as the main dish.

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There is an excellent second reason why you need to try making homemade cranberry sauce: It is unbelievably easy to make! It won't even take an hour to make fresh cranberry sauce for your next turkey dinner, and even if you make a big load, you won't need to slave for hours over a hot stove.

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In addition to these reasons why you should go ahead and make your own sauce, remember that cranberry sauce can give your spread a very good nutritional kick. It is rich in vitamin C, loaded with fiber, full of antioxidants, and touted to be good for preventing urinary tract infections. Most of all, if you make your own sauce or jelly, you can be sure it is organic and free of undesirable preservatives.

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Lastly, you can make a big pot of your homemade creation, pack it in jars, and give friends and relatives a special, personalized gift. Your present will be most welcome because you will be saving people from having to settle for cranberry sauce or cranberry jelly from a can.

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This year, try making some homemade cranberry sauce and you may be surprised at the difference it can make in your holiday dinners. Here are three recipes for you to choose from.

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Quick-and-Yummy Home Made Cranberry Sauce

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As promised, here is an amazing recipe for cranberry sauce. This sauce will be bring out the best in the turkey you serve on holidays, but be ready with extra jars for guests to take home. This recipe quickly creates a thick sauce that you can spoon over the turkey.

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Ingredients:

  • 1 pound of fresh cranberries (2 cups)
  • 1 tablespoon of frozen orange juice concentrate
  • 1 cup white sugar

Procedure:

  1. 1
    Rinse cranberries thoroughly and pick out any berries that are bruised or shriveled.
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  2. 2
    Place cranberries, water, sugar, and orange juice in a medium saucepan over medium heat.
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  3. 3
    Bring mixture to a boil, stirring frequently but gently, until sugar is dissolved.
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  4. 4
    Reduce heat and simmer for 15-20 minutes.
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  5. 5
    You are done when all the berries have burst and the mixture has begun to thicken.
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  6. 6
    Cook to desired thickness; remove from heat, and serve chilled or at room temperature.
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Spicy Cranberry Sauce

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Here is another easy recipe with just a hint of cinnamon and ginger. The subtle addition of these flavors will allow you to enjoy a layer of flavor that will be echoed in the pumpkin pie traditionally served as dessert after a turkey feast.

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Ingredients:

  • 1 bag of fresh or frozen strawberries (about 1 1/2 cups)
  • 1 cup white sugar
  • 1 fine orange strip
  • 1 teaspoon lemon zest
  • 1 fine strip of ginger
  • A pinch of cinnamon
  • A pinch of salt
  • 1/4 cup water

Procedure:

  1. 1
    Spoon half a cup of cranberries into a saucepan, and then add the sugar, the orange strip, the lemon zest, the ginger, and the water.
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  2. 2
    Cook over low heat while stirring gently until the sugar is fully dissolved and the cranberries are softened.
    This will take about 10 minutes.
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  3. 3
    Bring heat up to medium and continue cooking for another 10-12 minutes, or until the skins of the berries burst.
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  4. 4
    Add the remaining berries to the saucepan, and bring down the heat to low.
    Add the salt and cinnamon, and give the saucepan contents a gentle stir. Turn off the stove when all the berries are softened.
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Easy Canned Cranberry Jelly

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You have to admit there is something pretty fascinating about having your cranberry sauce served as a shiny tube of jelly. However, many health conscious cooks want to stop buying the regular canned cranberry sauce (or jelly) because they want to avoid foods that have a lot of high fructose corn syrup – and most cranberry products have more than their share of this. The best solution for this would be to make your own canned cranberry sauce. Here is a very basic recipe you can use to make your own "tinned" cranberry sauce for the holidays.

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Apart from the usual measuring cups and bowls you will need:

  • A food mill with a fine screen or a sturdy aluminum sieve
  • Three BPA-free cans of neutral tasting foods, such as beans (opened on one end only)

Ingredients:

  • 5 cups selected whole, ripe cranberries (You will need a little less than 3 pounds to get this.)
  • 3 cups granulated white sugar
  • 1 cup orange juice or apple cider
  • 2-3 tablespoons lemon juice

Procedure:

  1. 1
    Combine cranberries, sugar, juice or cider, and lemon juice in a thick, medium-sized saucepan.
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  2. 2
    Cook the berries over medium heat until all the berries have burst.
    Don't forget to stir the pot regularly just to make sure the berries do not stick to the bottom of the pan.
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  3. 3
    Add a little water if it seems the mixture is thickening too early.
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  4. 4
    Once the cranberries are totally cooked, pour them into the food mill's bowl, and work them through until only the seeds and skins are left in the bowl.
    Use the food mill's finest screen. If you do not have a food mill, press the cranberries through a sieve.
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  5. 5
    If you feel the mixture is too thin or too thick, pour it back into the saucepan.
    Add a little water if too thick, and cook while stirring until heated through. If too thin, just continue cooking until it is the desired thickness.
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  6. 6
    Using a wide-mouthed funnel, pour your cranberry mixture into the cans.
    Leave about half an inch of space at the top.
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  7. 7
    Cool cans completely.
    Cover with aluminum foil or plastic wrap and place in refrigerator to set. It will take about 12 hours for the cranberry to set firmly.
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  8. 8
    To loosen, run a butter knife completely around the jelly without slicing out the ridges of the can.
    (The ridges of the can will make it look as if the jelly came out of a can.) Partly open the bottom of the can with a manual opener to break the vacuum.
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  9. 9
    Tap the bottom of the can and gently slide the jelly out onto a plate.
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Note: If you are making your cranberry sauce way before Thanksgiving and the holiday season, you can funnel the sauce into a couple of glass jars for preserves. Prepare the bottles and lids as instructed by the manufacturer, and dry completely. Funnel the sauce into the jars and process in a water bath for 10 minutes, if using.

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Article Info

Categories : Jams & Jellies

Recent edits by: Anonymous, Lynn, Eng

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