05:08 pm - Two new
cranberry sauce recipes from Dominus and Clue:
Every year in the past, I have made homemade cranberry sauce for Thanksgiving dinner as follows:
1 Quart fresh cranberries
1 cup sugar
1 cup water
put the sugar and water in a pot and bring to a boil until the sugar disolves.
Add cranberries, return to boil, reduce heat to slow boil.
Stir frequently, cook until approximately 5 min after the last cranberry has popped.
Pour mixture into a food mill and grind down into a bowl.
Stir the mixture down, then let set up in the refridgerator.
The year, we did not do that, we made two different blends:
Orange-Pepper Cranberry Sauce:
1 Pint fresh cranberries
1/2 cup sugar
1/2 cup fresh squeezed orange juice
2 med jalepeno peppers
2 med oranges
Take all the zest from both oranges in a prep bowl.
Seed and dice both peppers.
Squeeze one orange for the juice (and the second if needed to make 1/2 cup juice).
Put OJ, peppers, orange zest and sugar in pot, bring to boil.
After all sugar has disolved, add the cranberries.
Return to boil, reduce heat to slow boil.
Stir frequently, cook until approximately 5 min after the last cranberry has popped.
Pour mixture into a food mill and grind down into a bowl.
Stir the mixture down, then let set up in the refridgerator.
Dark Ginger Cranberry Sauce:
1 Pint fresh cranberries
1/2 cup brown sugar
1oz (approximately 1/4 cup) diced ginger root
1 Tablespoon finely chopped ginger root
1/2 cup water
1 Tablespoon Buckwheat Honey
Put water, brown sugar and diced ginger into pot, bring to boil.
After all sugar has disolved, add the cranberries.
Return to boil, reduce heat to slow boil.
Stir frequently, cook until approximately 5 min after the last cranberry has popped.
Pour mixture into a food mill and grind down into a bowl.
Add chopped ginger and honey, stir down.
Let set up in the refridgerator.
All recipies scale in direct proportion.
Every year in the past, I have made homemade cranberry sauce for Thanksgiving dinner as follows:
1 Quart fresh cranberries
1 cup sugar
1 cup water
put the sugar and water in a pot and bring to a boil until the sugar disolves.
Add cranberries, return to boil, reduce heat to slow boil.
Stir frequently, cook until approximately 5 min after the last cranberry has popped.
Pour mixture into a food mill and grind down into a bowl.
Stir the mixture down, then let set up in the refridgerator.
The year, we did not do that, we made two different blends:
Orange-Pepper Cranberry Sauce:
1 Pint fresh cranberries
1/2 cup sugar
1/2 cup fresh squeezed orange juice
2 med jalepeno peppers
2 med oranges
Take all the zest from both oranges in a prep bowl.
Seed and dice both peppers.
Squeeze one orange for the juice (and the second if needed to make 1/2 cup juice).
Put OJ, peppers, orange zest and sugar in pot, bring to boil.
After all sugar has disolved, add the cranberries.
Return to boil, reduce heat to slow boil.
Stir frequently, cook until approximately 5 min after the last cranberry has popped.
Pour mixture into a food mill and grind down into a bowl.
Stir the mixture down, then let set up in the refridgerator.
Dark Ginger Cranberry Sauce:
1 Pint fresh cranberries
1/2 cup brown sugar
1oz (approximately 1/4 cup) diced ginger root
1 Tablespoon finely chopped ginger root
1/2 cup water
1 Tablespoon Buckwheat Honey
Put water, brown sugar and diced ginger into pot, bring to boil.
After all sugar has disolved, add the cranberries.
Return to boil, reduce heat to slow boil.
Stir frequently, cook until approximately 5 min after the last cranberry has popped.
Pour mixture into a food mill and grind down into a bowl.
Add chopped ginger and honey, stir down.
Let set up in the refridgerator.
All recipies scale in direct proportion.