Here is my contribution for Thanksgiving. I always thought I didn't like cranberry sauce. I usually don't care for something that retains the shape of the can it came from. Then one year at Mark's mom's Thanksgiving Dinner, his step-mom brought this (don't even try to figure that out). It is so different from stuff you slice from the can. Now I really like Cranberry Sauce, and best of all...its easy! This is the only picture I could find.
2 juicy oranges (Buy a couple extra, they need to be JUICY)
1 bag cranberries
1/3 cup sugar (This is just to start with. You may need to add more according to taste since cranberries are really tart. No matter how much you add it won't be as much as the stuff you buy.)
Process the oranges and cranberries in a food processor (or a blender) until desired consistency. I like mine a little chunky. Then add the sugar until you get the desired sweetness.
You can also play with this and add spices like cinnamon or cloves. You can also add a little orange juice, or whatever you want.
This will also keep in the fridge for a long time.
HAPPY THANKSGIVING!
I hope this doesn't sound like I'm totally clueless, but do you keep the orange peel on?
ReplyDeleteThat is a good question. I have always peeled mine. But this makes me think that a little orange zest in it would be tasty.
ReplyDeleteThis is my favorite kind of cranberry sauce. My mom taught me to make it with the peel on, but remove the white core(?) from the center.
ReplyDeleteMy favorite way to enjoy it though is mixed in pancake batter Friday morning.