As delightful as the can-shaped version of cranberry sauce is, the homemade variety might lend a more personal touch to your Thanksgiving table. My boyfriend's family does their cranberry sauce this way, and he introduced me to the wonder that is homemade cranberry sauce. This is also his recipe.
This is a great recipe to make the night before your feast, and as a bonus, you can add this to the list of things your vegetarian (and even vegan) friends can eat!
Cranberry Sauce
David Aguilar
Ingredients
2 (12 oz.) bags of fresh cranberries
2 cups of granulated sugar
2 cups apple cider
Recipe
Pour all fresh cranberries into a medium saucepan. Top with granulated sugar, and then with apple cider. You should add enough apple cider to fill in the gaps in the pot left by the cranberries, but not to cover the cranberries.
Put the saucepan on medium to medium-low heat and bring to a slow simmer. After about 5-10 minutes, you should see the skins of the cranberries begin to crack or "pop." At this point, continue to cook the mixture for another 5-10 minutes, until the mixture is fairly thick. Pour into a heat-safe container and place in the fridge overnight. If you've forgotten to make it ahead of time, you can also just freeze the mixture for a few hours until it sets.
I'm making your cranberries this year... :)
ReplyDeleteThank you, Miranda! Let me know how they turn out. If you want a twist of citrus, sub in orange juice for the cider, or mix half orange juice and half apple cider for the liquid. Happy Thanksgiving!
ReplyDeleteI am going to try this for Christmas. I make mine with orange juice, but I suffer because of an intolerance to citric acid. This sounds like a great solution
ReplyDeletePaula, that sounds great--thank you for reading! You could also throw in a bit of orange zest--that might solve your problem but give the sauce a bright, citrus flavor. I don't know much about citric acid though, so leave it out if zest is included! We had it exactly like listed above and it was delicious!
ReplyDelete