Monday, 23 November 2015
JJ's favorite Cranberry Sauce
Nothing beats the puckery-sweet jolt of cranberry sauce. It's a sharp knife that cuts through all the starchy food on the menu.
Cranberry sauce has always been part of the traditional Thanksgiving menu. In the 1960s, an uncooked sauce of coarsely ground cranberries and oranges became a national favorite. But since then, the original quickly cooked cranberry sauce has regained its popularity, with many variations such as this one with apple, pear, orange and a hint of spice.
This sauce is best made at least 1 day ahead of time so the flavors can meld. It can be served at room temperature or warm.
JJ's Favorite Cranberry Sauce
10 prep time cook time 35
1 c. orange juice
1 cup white sugar
1 (12 ounce) package fresh cranberries
1 apple peeled and chopped
1 pear peeled and chopped
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1 teaspoon ground cinnamon
zest of 1 orange
Rinse and pick out the bad cranberries.
In a medium saucepan, boil orange juice and sugar until sugar dissolves. Reduce heat to simmer, and stir in cranberries, apple, pear, salt, cinnamon, nutmeg and orange zest. Cover and let simmer for 30 minutes, stirring occasionally, until the cranberries burst. Remove from heat, and cool to room temperature.
~ This sauce is great over a block of cream cheese for appetizer with crackers or in a turkey sandwich the next day!
We here at "Sew What's Cooking With Joan" hope you enjoy a beautiful Thanksgiving with family and friends!