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My earliest reminiscence of cranberry sauce is the canned pink jelly that Mom all the time served alongside the roast turkey at Thanksgiving. I can nonetheless see that gelatinous can-shaped lump of cranberry sauce sliding out of the can — it’s no surprise that I used to be the one one who appreciated it. That is till Mom’s good friend Louise shared her fantastic recipe for do-it-yourself cranberry sauce!
To make it, Louise mixed 12 ounces of cranberries with 1 cup of sugar and a splash of orange juice in a pot, including sufficient water to cowl the berries. To that, she added a giant slice of orange and a cinnamon stick. Then she simmered the combination till the berries burst and the elements all melded collectively in a flavorful sauce. This takes about 20 to half-hour. The sauce thickens because it cools.
I really like making do-it-yourself cranberry sauce this time of 12 months, it jogs my memory of Louise and makes the home odor like fall. I exploit much less sugar in my recipe and I pass over the cinnamon. The sauce will hold for about two weeks within the fridge and 6 months within the freezer, though I all the time examine for mildew or an “off” odor or coloration earlier than utilizing.
I take pleasure in it on roasted rooster and turkey and it’s scrumptious on grilled salmon, too.
There are many different scrumptious makes use of for cranberries all through the vacation season and past. I like so as to add them to a cornbread combine for tasty cranberry muffins. I additionally add dried cranberries or “craisins” to salads and use them in cookies or crumbles.
We’re on the peak of the cranberry harvest right here within the Northeast. Harvested from mid-September to November, native, recent cranberries are plentiful simply in time for Thanksgiving, do-it-yourself cranberry sauce, and so many scrumptious recipes.