Cranberry Sauce / Jam

This is a different version of Cranberry sauce or jam to go with our Thanksgiving turkey. A little late in posting for Thanksgiving, still plenty of time for Christmas.

My first homemade sauce was a simple process of boiling a fresh bag of cranberries with a can of frozen apple juice concentrate. Recipe, courtesy of the internet, unfortunately I do not remember who shared the recipe or which site it was from.

Nowadays, the internet has made it so much easier for anyone to search for a recipe, the question is whether that recipe is one that you will try or like. Give it a go and you can safely say – I tried it!

This can be prepared way ahead of when you need it and keeps well if kept refrigerated.  You can also use any leftovers as a spread.

Ingredients: makes about 2 cups

1 bag of fresh cranberries (340g or 12 oz)

1 cup sugar

1 orange

Few slices of ginger

Method:

  • Wash the cranberries and throw the ones that are overly soft & squishy and those that look like they have gone off.
  • Zest the orange, squeeze the juice.
  • Place the cranberries, orange zest & juice, sugar & ginger in a pot. Make sure the pot is at least double the capacity of the ingredients.
  • Bring to a boil before lowering the heat. You want to boil the mixture till the cranberries pop.
  • Turn off the heat and use a potato masher to flatten the cranberries or just leave them as is.
  • Pour the cooked sauce/jam into sterilized jars. (Quick way to sterilize jars is to fill it 3/4 full with water, microwave on HIGH for 1 minute. Pour away the water before filling with the sauce/jam. Careful ! Jars will be HOT!)

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