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Though I don’t usually blog foodie posts, I couldn’t resist today of all days. I just made the perfect cranberry sauce for our Christmas dinner, and had to share. This is (strangely) my favorite part of Christmas.

I doubled the recipe, and it worked out fine. Here is the original recipe:

1 12 oz. bag cranberries
1 cup sugar
1 cup water
1 splash of vanilla extract
1-2 Tbs. orange zest* Optional, to taste.
Cinnamon* Optional, to taste.

Boil the water and sugar on high. While the mixture is reaching its boiling point, rinse and sort the cranberries. Throw out any crushed or soggy berries.

Add the berries at boiling point, and let boil for 1 minute.

Reduce to medium-low heat for about 10 minutes, or until most berries have opened up.

During the 10 minutes, zest an orange, and prepare any other addition you want to add. Ideas: pecans, strawberries, or blueberries (no more than a pint).

Mix the zest and cinnamon into the sauce. Use a fork to press any cranberry that does not look fully open. Remove from heat and pour into serving dish. Cool first at room temperature, then refrigerate until cold. Sauce will thicken upon standing.

Enjoy as a side by itself, or over turkey or pork.

Courtesy of Caitlin -Merry Christmas.

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