Friday, October 8, 2010

Homemade Cranberry Sauce

With the Canadian Thanksgiving looming this weekend, I have been busy trying to get my house in order for company and figuring out how I'm going to get everything accomplished that I want to.  Like any aspiring hostess, I want to not just satisfy my guests but dazzle them a little with my culinary skills and leave them begging for more.

So on top of everything I have to pre-prepare this weekend, I added homemade cranberry sauce.  I'm not a fan of it myself but my husband and FIL are and you know how to keep the men happy?  Feed em, Feed em and Feed em some more. ;)   This sauce was incredibly easy and takes next to no time at all to prepare.

Basic Cranberry Sauce

8 oz cranberries
1 cup sugar
1/2 cup water



Make sure you pick over the cranberries carefully. Use only the ripest or reddest berries and remove anything that looks yucky so you don't add in any nasty or odd flavours to your sauce.

Add sugar and water in a medium sized pot and bring to a boil, stirring frequently.

Add cranberries and reduce to low heat and simmer 10 minutes or until cranberries pop.  And I do mean pop.  You will hear them literally popping in the pot.  I made sure all of mine were popped and good and soft.

Remove from heat and allow to cool at room temperature before placing in the fridge.  The sauce will set as it chills. 

I'd definitely make this the day before to give it plenty of time to set.  Also, for variety you can add orange zest while cooking to give it some zing and I understand many people also add walnuts or pecans to the sauce.  Also, you just serve it as it is or puree the sauce for a more smoother sauce.

I have to say it smells absolutely fantastic and I will definitely be trying this with my turkey this year.



Ps.  My reluctance to eat cranberry sauce could stem from my own youthful memories. My mother, not a fan it either, would grudgingly serve it by dumping a can of it into a dish and placing it on the table where it sat with canned rings and all adorning it. She didn't so much as mash it into the bowl. Nothing looks so unappetizing as seeing a jellied mound of red stuff with can rings.  Yummm.

Added Sunday, October 10 2010  - We had our turkey dinner last night and the cranberry sauce was a hit.  My FIL knew immediately that it was fresh sauce and everyone raved about it.  Our friends said that they tolerated the canned sauce but this was something else.  So there you go.  Once again, fresh beats out canned!

3 comments:

  1. Ha. What is funny is that I too grew up with the canned cranberry but I love it, can rings and all! My mom would slice it up and fan it out on a plate and that was it. :) Happy Thanksgiving!

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  2. While I love the idea of your recipe, I will have to pass it on to Hubby.

    A) I can't cook. Seriously.
    B) I don't like cranberries.

    You go right ahead with your bad self though!

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  3. So much more impressive than the gelatin cube that comes from a can!

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