Countless home across the nation are planning to open up a can of wiggly red sauce and throw it on a place with pride. Canned cranberry sauce is the norm in most homes where a turkey is served. But why work so hard on making all the homemade side dishes and pies and then just settle for fruit in a can. Making your own cranberry sauce is really easy and you only need three things: cranberries, sugar, and water. The cranberries contain so much pectin (that stuff that makes jellies and jams thick) that you simply have to cook the cranberries and they will release their natural pectins and produce a jellied sauce.
Ingredients
12 oz fresh cranberries
1 cup sugar
1 water
Bring the water and sugar to a boil in a large saucepan. Add the cranberries and bring back to a boil. Turn the heat down until the mixture is boiling gently. If you let the mixture boil too hard you may end up with a mess on your hands. Let this boil for about 10 minutes. When finished push the mixture through a sieve
For another take on this recipe, try my Ginger Ale Jellied Cranberry sauce.
1 ping
Eat Like No One Else − Uses for Fresh Cranberries says:
November 18, 2010 at 12:34 pm (UTC -6)
[...] Homemade Jellied Cranberry Sauce This is a Thanksgiving classic. Most people just turn to the can, but I think you are missing out if you don’t make it yourself. And it’s not very difficult to do. [...]