Cranberry Sauce - the way it should be!!!
The taste was never as good as good fresh, tart cranberries.
I have won my family over, this recipe is worth trying on your holiday table. It isn't easy, and should be made a day in advance so it can completely cool.
My dad puts it on his pumpkin pie for dessert.
It is also great on Toast and Bagles in place of jelly!!!
1 pkgfresh cranberries
1 Tbspmolasses or brown sugar
1 can(s)(14 oz) fruit cocktail (packed in water or juice, not syrup)
1 tspunflavored gelatin (if needed)
1lemon juice (to taste)
How to Make Cranberry Sauce - the way it should be!!!
- Prepare cranberries as package says, cranberries, sugar and water in pan bring to boil, wait for cranberries to begin 'popping' - reduce heat to simmer
- Add Molasses or brown sugar and spices
- Allow to simmer for a few minutes for spices to blend
- Drain fruit cocktail, reserving liquid. Add fruit to cranberry mixture
- Bring back to boil, add some of the fruit cocktail liquid to keep syrup thickness
- Remove from heat
- let cool to room temp
- Taste mixture, if too sweet add (small amount) lemon juice to make more tart. If too tart, add a bit more molasses and cook a little longer. let cool to room temp.
- If mixture is thick syrup consistency, put in fridge and let cool
- If mixture isn't a thick syrup, add a small amount of gelatin (1 tsp should do). quickly re-heat (microwave is ok), stir well, and put in fridge.
- Note: every year this recipe changes a bit, mostly because of the tartness and ripeness of the cranberries available at my market. Don't be afraid to experiment!!!
- Some people like their cranberry sauce less 'chunky'. You can use a hand blender during the 'cooling' stage if you want to blend the fruit into a smoother dish. (I like it chunky!)