Living in an area where cranberry farms are simply everywhere...this time of the year is most beautiful when the flooding of the cranberry fields begin. How appropriate then to dig into fresh cranberry recipes when the fall harvest comes complete with the tart little red berries.
Never having made my own cranberry sauce before, this Thanksgiving I scoured recipes to try and find the 'right' one. I ended up with a combo of several but all looked too sweet. I basically followed the one on all recipes.....but lowered the sugar content. Just right for me...not quite sweet enough for the rest of the household....so do a taste test before removing from stove.Ingredients
- 4 cups of fresh cranberries
- 1 1/2 cup water (I substituted 1/4 cup water with 1/4 cup orange juice)
- 1/2 tsp pwd. cloves or if using spice bag, 5 whole cloves
- 2 - 3 tsp cinnamon or 3 cinnamon sticks
- 1 1/2 cups white sugar (2 if you like it sweeter)
- fresh orange zest
Place the cranberries and liquid in a saucepan over heat. Put spices in a spice bag or put ground spices put in the pot. Cook until the cranberries begin to pop (they really do)...about ten minutes. Stir in the sugar and lower the heat. Continue to cook about five or ten minutes longer until the sugar has completely dissolved.
Remove from the heat and allow it to cool. If using a spice bag discard it and then chill in the refrigerator overnight or 6 to 8 hours before serving.