Mrs. Kitchen

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kitchentales
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Mrs. Kitchen
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Greeley, CO
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Food & Drink > Recipes > Your Cranberry Sauce
 

Your Cranberry Sauce

Okay, let's talk about your cranberry sauce.

This is my favorite recipe, which is more of a relish. Ocean Spray used to sell this in tubs, but I don't know if they do any more. I'm probably the only one here who likes it, but I don't care because I like it a lot.

Cranberry Orange Relish
4 cups cranberries
1 apple, cored and cut into large chunks
1 small seedless orange, unpeeled, cut into large chunks
1 -1/4 to 1-1/2 cups sugar

Place all the ingredients in a food processor container and process for 1 to 2 minutes, or until the ingredients are finely chopped and thoroughly combined, scraping down the sides of the container as needed.

Serve immediately, or transfer to an airtight container and chill until ready to use.

* A 12-ounce bag of cranberries equals about 3 cups. If you want to use frozen cranberries, just thaw them before processing.
* Simply wash and dry the apple and orange – there's no need to peel them, 'cause we want bits of peel in this relish.

Yields about 3-1/2 cups.

It is good stirred into apple- or cranberry- flavored Jello with some mini-marshmallows.

Mr. Kitchentales prefers the jellied cranberry sauce in the can, and not the whole berry kind. He wants it dumped out of the can onto a serving plate as-is, to lie there in a big cylinder with lines of the can visible, and people can just slice off however much they want. One time I suggested I could pre-slice it, and maybe cut star shapes. Oh no. That would not do.

My grandmother always made cranberry sauce from scratch, and I still have the jello mold that she used, it holds about 2 cups, and is nothing fancy, but think of all those family Thanksgivings it witnessed over the years. It is better for you than boughten cranberry whatever because it doesn't have the additives.

Cranberry Jelly
1 quart cranberries
2 cups water
1 pound sugar

1 quart cranberries, put them in a saucepan with 2 cups of water and boil 20 minutes. Add 1 pound sugar and stir until dissolved. Boil for five minutes and turn at once into a mold. Refrigerate. I think it sets up and you can unmold it.


posted on Nov 22, 2011 2:22 PM ()

Comments:

So good.
comment by elderjane on Nov 27, 2011 3:25 AM ()
I ended up putting some of that pureed fresh ginger root in my cranberry sauce made according to the second recipe. I still have oranges and cranberries, so might get around to making that first recipe just for me. He'll eat it, but I don't think he's as enthusiastic.
reply by troutbend on Nov 27, 2011 2:19 PM ()
I let my one sister make cranberry sauce once a year for T-giving. Yum. Can't wait! Do you and the Mr. go to some huge smorgasbord? (Hey, no spell check!)
comment by solitaire on Nov 23, 2011 5:53 AM ()
We're not going out this year, I'm cooking at home. If we were going out, we'd go early before the rush. The buffets, especially at the locals casinos, are swamped later in the day. Also, they all serve the usual T-day fare all year-round and don't do much special for the holidays, so not very exciting.
reply by kitchentales on Nov 23, 2011 7:44 PM ()

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