armadillas



Endings

Last night I was asked to whip together a homemade cranberry sauce for some Thanksgiving luncheon today. Cranberry sauce? No problem! Actually, before last night I had never made cranberry sauce before. For that matter, I don’t think I’ve ever tried homemade cranberry sauce either. As with a lot of things, cranberry sauce is a new love of mine discovered a year or two ago. Can you blame me? The stuff does not look that appetizing. Jiggly red stuff out of a can…no thanks. But then one thing led to another and I tasted it and it was surprisingly yummy. If the canned stuffed is so good, imagine what the fresh stuff will taste like. So I tackled the challenge!

I didn’t follow any one particular recipe. I looked at a few recipes online and read the back of the cranberry bag and what I came up with is just a hodgepodge recipe of things thrown together. It really was not that bad for my first try. It’s tart to be sure, but we are working with cranberries. I suppose that’s to be expected.

Ingredients:

  • Fresh cranberries
  • Water
  • Sugar
  • Lemon juice (or any citrus of your liking)
  • Cinnamon

Okay, I know I didn’t give you any measurements, but I have a good reason so don’t yell at me yet. See, a certain someone decided they wanted to buy 32 ounces worth of cranberries…and you really don’t need that much in my opinion. My bulk sauce took a lot longer to cook than your average run of the mill sauce so I’m going to attempt to scale it down for you guys! The way I see it, the most common method is boiling a cup of water with a cup of sugar and then adding your 12 oz bag of cranberries and simmering the whole thing together until the berries burst open and become real tender.

Well, according to this method I needed three cups of water. To play around with flavor, I did two and half cups of water and half a cup of lemon juice. I took a similar approach with the sugar; 2 1/2 cups plus 1/2 cup honey. But I didn’t add the honey until after I added the cranberries. Then I just kept adding cinnamon to taste. So basically, this is how it went down:

  1. Boil 3/4 cups of water and 1/4 cup lemon juice with 3/4 cups of sugar.
  2. Add 12 ounces of cranberries and bring back to a boil. Then reduce to a simmer.
  3. Pour honey into cranberry mixture and stir. Sprinkle in a dash or two of cinnamon and stir some more.
  4. Allow mixture to simmer until all the berries pop and you’re cranberry sauce begins to take on the consistency of jelly, about 10 minutes
  5. Remove from heat. The sauce will thicken as it cools.

My sauce took maybe 30 minutes to finally break down,which made me nervous because I read you’re not suppose to cook cranberries for more than 15 minutes, but it turned out fine. Besides, I had three times as many berries as I needed so it makes sense that it would take longer to cook. Overall, I was happy with my finished product and hopefully it will be a hit at the luncheon. Guess we’ll find out!

Also, if you neglected to notice…my camera is working again! At least temporarily. I just hope it holds up through Thanksgiving because I’m going to have lots of recipes to post and it’s just not the same without pictures.


Tijuana

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  1. Heat of the moment « armadillas pingbacked on 4 years, 11 months ago
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