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Cranberry Sauce


My daughter always made the cranberry sauce for our Thanksgiving.  Just add fresh cranberries to a pan with sugar- water, heat up, stir to boiling and listen for all the cranberries to pop and then smash them with the spoon.  It's fun to make!  It solidifies by itself when cooled to make a nice, homemade sauce.  I splurged a few years ago and bought a cranberry mold and it included a recipe for a fancy cranberry sauce with orange added to the sauce.  But really, the plain old cranberry sauce is what we all like the best I like using the extra cranberries from the bag to garnish other dishes, too.


Makes 2-1/4 cups


3/4 cup water
1 cup granulated sugar
1/4 teaspoon table salt
1(12-ounce) bag fresh cranberries 



Bring water, sugar, and salt to boil in medium saucepan over high heat, stirring occasionally to dissolve sugar. Stir in cranberries; return to boil.


Reduce heat to medium; simmer until saucy, slightly thickened, and about two-thirds of berries have popped open, about 5 minutes. Transfer to bowl, cool to room temperature, and serve. (Can be covered and refrigerated up to 7 days; let stand at room temperature 30 minutes before serving.)




Fancy Cranberry Sauce


Serves 14-18


1-1/4 pounds fresh cranberries
1-1/3 cups sugar
2 tsp. orange zest
3/4 cup plus 2 Tbsp. fresh orange juice
pinch of salt
1 cup water
1 Tbsp. unflavored gelatin


1.  In a large saucepan over medium-high heat, combine the cranberries, sugar, orange zest, orange juice, salt and 3/4 cup plus 2 Tbsp. water.  Bring to a boil, then reduce the heat to medium-low and simmer, stirring occasionally, until the sauce thickens and the cranberries have burst, 25-35 minutes.  Note:  The sauce should measure no more than 3-3/4 cups.


2.  Meanwhile, pour the remaining 2 Tbsp. water into a bowl and sprinkle with the gelatin.  Let stand until the gelatin softens and swells, 5 to 10 minutes.


3.  Spoon 3/4 cup of the hot juices from the cranberries into the gelatin and whisk until the gelatin has dissolved.  If you prefer a sauce with a smoother texture, transfer the remaining cranberry mixture to a food processor and pulse for 2 seconds (10 to 15 times), then proceed as directed.


4.  Pour the gelatin mixture into the cranberry mixture and whisk to combine.  Lightly coat the inside of a ring cranberry mold with nonstick cooking spray.  Pour the cranberry mixture into the prepared mold and let cool to room temperature.  Cover loosely with plastic wrap and refrigerate for at least 8 hours or overnight.


5.  To unmold, set the mold in a large bowl of warm water so the water reaches almost to the rim of the mold.  Let stand for 30 seconds to 1 minute, then remove the mold from the water.  Carefully insert a small offset spatula or paring knife along the side of the mold.  Gently pull the gelatin away from the mold to release the suction, then remove the spatula.  Place a serving platter upside down on top of the mold, invert the platter and mold together and shake gently.  Then lift off the mold. 
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