Posts Tagged ‘cranberry sauce’

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Mandarin Orange Cranberry Sauce

November 25, 2015

This is a really easy recipe. I make a version of it every year. For some reason this year it came out  very well. The directions on the bag have a ridiculous amount of sugar. So can the can of that wiggly stuff and take less than thirty minutes to make it yourself.

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1 bag fresh cranberries – 12 oz.

Juice and zest from 1/2 orange

1 can mandarin oranges, not in syrup

1/4 C. sugar

1/2 t. cinnamon

1 inch knob fresh ginger

Pour cranberries in a sauce pan. Add mandarin oranges and the juice.

Zest the orange first, then juice it and add to the cranberries.

Grate the ginger knob and add it and the cinnamon. Stir to mix.

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Bring to a boil. Let simmer about twenty minutes .When all the cranberries have popped, turn off the heat and let cool.

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Happy Thanksgiving from our house to yours!

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Tart Cranberry Sauce

November 19, 2012

Pucker up and enjoy the  real taste of cranberries! In a quest to cut the sugar, I’ve made some substitutions and came up  with a tangy version that will brighten  your table and tackle your tastebuds. If you must add  a bit of raw sugar,but please nothing artificial, and definitely not a cup of refined white sugar. I recommend using an organic orange as well since you are using the zest. Citrus fruit is porous and absorbs chemicals,even more than other fruits.How do you know what you are buying? Click here!

1 bag fresh cranberries

1/2 C natural applesauce (no sugar added)

juice from one orange – about a 1/2 C.

1/2 C.water -or enough to make 1 C of liquid with juice from orange

1 t. zest

1 T.cinnamon

1t.ginger

Juice and zest your orange. Add everything into a 3 quart sauce pan and stir. This bubbles up,and the berries pop so if you are doubling the recipe make sure you use an ample sized pot.Bring to a boil for  about 2 minutes,and them turn on low. You will hear the cranberries open as they make a  little pop!  I let this go a little longer than the sugared version to bring out the natural pectins,which will thicken the sauce,approximately 30 minutes.

In the first picture you may have noticed a squash in the backround. We are going to turn this into your serving bowl. Decorative, and one less bowl to clean! While your cranberries are bubbling we are going to carve the squash. If you have ever carved a pumpkin, it’s about the same. I used a Buttercup squash, because it had the most flat bottom for stability. Once you have the top off,scrape out the seeds. Using a spoon, get all the seeds and fibrous part,making  it bowl shaped.This can be done up to 2 days ahead.

Allow your cranberry sauce to cool completely. This is especially important if you are making it ahead.You do not want to “cook” the inside of the squash! Fill your squash,and put the hat back on  at a  jaunty angle.Make sure to roast the squash  with  some cinnamon and olive oil when it’s done it’s job! Cut it in half, drizzle woth  olive oil and shake a bit of cinnamon on top. Roast at 350 for about 45 minutes,until a knife goes in easily. You can eat it straight out of the halved portion!

Ready to serve! Enjoy!