I love cranberry juice, I love Craisins, I really, really love cranberry cocktails, but I have never been a cranberry sauce fan.
Source: Flickr User busbeytheelder
Perhaps, the sight of the gelatinous mass with the ridges still intact screaming, “I’m canned, I’m canned” is what puts me off. Well, my brother-in-law loves cranberry sauce. As I am a good host and I’m so thankful that he’s coming, I feel the need to provide.
Except it truly goes against my nature to serve canned gelatinous mass. Perhaps if there were no ridges?
I have ventured into the world of homemade cranberry sauce. A scary world I thought, like the world of homemade preserves and jams. What can I tell you, I get scared easily. Hello, rolling-pin? Because you know, I really couldn’t have bought one for myself all these years.
I was pleasantly surprised to find that cranberry sauce is easy to make. As long as you stay vigilant.
I spent all of 30 minutes on Sunday to make this sauce. Most of the time is on reducing the liquid.
No step-by-step needed really because you basically dump sugar, juice, cranberries and boil, stir, boil.
Don’t forget to stir because I forgot towards the end and winded up with a burnt bottom. I’ll spare you the horror of a ruined pot. A tip, if you burn the bottom of a pot, add water and dish detergent and boil. And scrape and scrape and scrape. It will come off. Thanks Flea!
I’ll have to make this again. Even though the burnt taste is so faint that I wondered if I was imagining it, I can’t risk serving potentially burnt tasting sauce!
Soso didn’t like it. “Too sweet, mommy.” Did your jaw fall to the floor? Because mine did. This is coming from the queen of sweet tooth. If I let her, she would consume ice cream, chocolate, cakes, cookies, sugary drinks all day long.
D liked it well enough, but he’s not much into condiments. As in no ketchup for burgers and fries, no mayo for sandwiches, no mustard for hotdogs, and plain roasted turkey. He has learned over the years to appreciate a hint of Dijon mustard in his sandwiches, thanks to moi. But on the other hand, now I eat burger and hotdogs without any condiments myself.
The irony will be my brother-in-law won’t appreciate my efforts and still long for the quivering jelly. My friend Flea, who has taste and discretion has assured me the taste of the canned jelly calls out to her soul in a way that no homemade sauce does. Something about growing up with it from childhood. Hey, who am I to judge? I grew up on SPAM and even though I haven’t tasted SPAM in at least 15 years, I will always have an affinity for processed canned meat product.
As for me, I can’t see myself eating this sauce with turkey. Turkey with sweet sauce seems strange to me. But I can see myself gobbling this up (no pun intended) spread on a piece of toast or crackers
I adapted the recipe below from Alice on Savory Sweet Life. I added the zest of one lemon. Since Miss Soso found the sauce too sweet, I’ll make the next batch with a little less sugar.
Time: 5 mins prep, 20 mins cooking
Serves: 2 cups
- 2/3 cup light brown sugar
- 1/3 cup white granular sugar
- 3/4 cup orange juice
- zest, 1 lemon
- 12 oz bag cranberries (fresh or frozen)
- In a medium pot on medium-high heat, add the sugars, juice and zest and stir for a minute. Add the cranberries and bring to boil while stirring occasionally. It is normal to hear cranberries popping.
- Reduce heat to medium cook until the liquid is mostly reduced. Remember to stir to avoid burnt sugar! Remove from heat and serve immediately or at room temperature.