Saturday, November 30, 2013

November FotM: Cranberry Sauce - Four Ways

With ease, you can make Cranberry Sauce with a twist.  Below we will take you through the very easy process of making your own cranberry sauce.  After it is complete, simply add a few additional ingredients for an accent to any type of meal.

Here we will cover what we added to create the following types of Cranberry Sauce...

  • Original
  • Orange
  • Pecan
  • Pepper

recipe is from

yield about 
2 1/4 cups

3/4 cup sugar
1 bag (12 ounces) cranberries
1 teaspoon grated lemon zest
1 cup water

Bring all ingredients to boil in heavy medium saucepan, stirring often.  Reduce heat to medium-low and simmer until most of cranberries burst, stirring occasionally, about 10 minutes.  Transfer sauce to medium bowl.  Cool, cover, and refrigerate cranberry sauce. 

Basic Cranberry Sauce can be prepared up to 1 week ahead of time.  Keep refrigerated.   Note: Cranberry Sauce freezes well (Approximately 3 months).  Be sure to make extra to pull out later and you can even add these additional ingredients at this time to change things up.

Note: Try on ice will be pleasantly surprised.

Peel and segment one or two oranges and stir into cranberry sauce.

Roughly chop 1/2 cup of pecans and stir into cranberry sauce.

Stir 1/2 cup of pepper jelly into cranberry sauce, add a couple of pinches of chopped fresh rosemary and thyme if desired.  Note: If you have extra pepper jelly (we used jalapeno) spread it on top of cream cheese for a quick dip for crackers.

Mmmm turkey with cranberry sauce...

Be creative and comment below with your own variations.

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