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
Few slices of ginger
- 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!)