Making homemade cranberry sauce is so easy, I don't know why we all don't do it instead of buying that gawd-awful high fructose corn syrup laden crap in a can. Truly. It takes all of 15 minutes to make a decent and 3 ingredient cranberry sauce, and maybe 5 minutes longer to make a "gourmet" version! For my Autumn Brunch class this past Sunday at The American Table - I made whole wheat pumpkin pancakes and the Cranberry Maple Syrup that I created for that Talk Philly Live Thanksgiving Left-over television segment I filmed last year. The recipe for the syrup is online, but I never put it on the blog. I have my cranberry apple ginger compote here, but that's about it. Time to remedy both over-sights!
By the way, homemade cranberry sauce can be canned very easily. Cook it, heat it and get your jars ready. Then ladle hot sauce into hot jars and process in a hot water bath for 20 minutes per pint jar. Consult the Bell Canning Website for more details!
Home-made Cranberry Sauce with Oranges, Apples and Cinnamon Ingredients:
- 1 Bag Fresh Cranberries (About 16 ounces) - washed and picked over
- Zest and Segments of 1 Orange (Zest the orange first, then "supreme" the segments
- 1 Granny Smith or Golden Delicious Apple - Peeled, corded and shredded
- 1 Cinnamon Stick
- 1/2 Cup Sugar
- 1 Cup Cold water
- 1 3 or 4 Quart Sauce Pot
- Wash and pick over the fresh cranberries, discard any that are bad. Put the cranberries into a sauce pot and set aside.
- Zest the orange. Then remove the skin and pith from the orange. Carefully, with a paring knife, segment the orange, removing the sections from the membrane. Work over a small bowl to catch the juices. Put the zest, juices and orange segments into the sauce pot with the cranberries.
- Peel, core and coarsely grate an apple. Add the grated apple to the cranberries.
- Add in the cinnamon stick, the sugar and the water to the pot.
- Bring the mixture to a boil, stir to combine and help the sugar to dissolve. Reduce heat and simmer until all the cranberries "pop" and cook down, about 15 minutes.
- As the cranberries break down, they will release their pectin, which will thicken the sauce as it cools. If you want a smoother sauce, you can a) use a handheld potato masher and smash the fruit down, or puree it in a blender or food processor. Remove the cinnamon stick!
- If keeping chunky, remover the cinnamon stick and cool at room temperature for about 1/2 an hour then cool in the refrigerator for several hours or longer. Will keep for up to 1 week, covered.
Cranberry and Maple Syrup Ingredients:
- 1/2 Cup Pure Maple Syrup
- 1 Teaspoon Pure Vanilla Extract
- 1/2 Cup Cranberry Sauce – Jellied or Whole Berry (canned or homemade!)
- 2 Tablespoons Butter, or Light Butter or Margarine
- Pinch of Salt
- Combine all the ingredients together into a heat-safe or microwave-safe bowl. Whisk together until the ingredients are smooth or thoroughly combined.
- Heat mixture for 2 minutes in a microwave or in a sauce pot just until just before the mixture comes to a boil. Whisk again to combine. Serve hot over pancakes or waffles.
- Makes 1 and 1/4 cup of sauce. Will hold for 1 week in a tightly covered container in the refrigerator. Heat before re-serving and to emulsify the butter.
- Serve over pancakes, waffles, pound cake or in oatmeal!