take a fresh approach and make your own cranberry sauce
Did you resort to serving premade cranberry sauce with your Thanksgiving meal today? Amid all the hubbub of preparing the big holiday meal, it’s understandable you might have been looking for a few shortcuts.
But the next time you plan to serve cranberry sauce at Christmas, perhaps consider making your own. The two recipes I share with you here make it easy.
The first of the recipes could not be simpler, and it produces a sauce you can call it a relish, if you prefer reminiscent of familiar commercial products, only with a noticeably fresher taste and texture. All you have to do is combine the ingredients in a saucepan and cook them for a few minutes until the berries start to burst and are surrounded by a thick syrup that glazes them. Then, let the sauce cool and store it in the refrigerator until serving time.
Of course, it is possible to get more creativ ray ban wayfarer e than that with a homemade ray ban wayfarer cranberry sauce, while still not adding significantly to your cooking efforts.
My recipe for Spiced Cranberry Relish adds a few embellishments, most of which you probably already have in your pantry cinnamon, white pepper and salt plus orange juice and zest, lemon juice and zest, a little fresh ginger and splashes of port wine and an orange flavored liqueur, such as Grand Marnier, Triple Sec or Cointreau. Some diced onion contributes a little bite to the mixture, too, making this recipe a good choice for those who find traditional cranberry sauce too sweet for their tastes.
Whichever recipe you choose, start with whole fresh cranberries. You’ll find 12 ounce bags of cranberries piled high in supermarket produce sections right now. Equal sized bags of frozen whole cranberries also will work well, although you will need to increase the simmering times by a few minutes to cook them through.
WHOLE CRANBERRY SAUCE
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Makes about 2 1/2 cups (10 to 12 servings).
12 ounces fresh whole cranberries
3/4 cup sugar
3/4 cup unsweetened grape juice ray ban wayfarer
In small nonreactive saucepan, combine cranberries, sugar and grape juice. Bring to a boil. Reduce heat. Simmer, stirring frequently, for 5 minutes or until berries have just begun to burst and thick syrup forms that glazes berries. Set pan aside to cool mixture to room temperature. Transfer to covered container. Refrigerate until serving time.
SPICED CRANBERRY RELISH
Makes about 3 cups (10 to 12 servings).
1 orange, zest grated, juiced
1 lemon, zest grated, juiced
3 cups port, divided use
12 ounces fresh whole cranberries
1/2 medium red onion, diced
3 tablespoons dark brown sugar
2 tablespoons grated fresh ginger
1 teaspoon salt
1 teaspoon ground white pepper
1/2 teaspoon ground cinnamon
3 tablespoons orange liqueur
To make juice zest mixture: In small saucepan over medium heat, heat orange juice, lemon juice and 1/2 cup port. Add orange zest and lemon zest. Cook for 10 minutes or until tender. Set aside.
To cook cranberries: In medium nonreactive saucepan, combine 2 cups port, cranberries, onion, brown sugar, ginger, salt, pepper and cinnamon. Cook over medium high heat, stirring occasionally and taking care mixture doesn’t scorch, for 15 to 20 minutes or until very thick. Stir in remaining port, orange liqueur and reserved juice zest mixture. Set aside to cool to room temperature. Transfer to bowl. Refrigerate until serving time.
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