Chief
11-19-2007, 01:16 PM
This is as simple a recipe as I have ever found, and it jells perfectly every time.
2 packages fresh cranberries (about 2 pounds)
2 C granulated sugar
Juice and zest from 3 medium navel oranges
Rince the berries and float them in cold water to separate out the sinkers. Trhansfe berriesr to a medium saucepan. Add the sugar, juice and zest, and bring to a full rolling boil over medium high heat, stirring constantly. As you stir, the citric acid from the oranges will react with the natural pectin in the fruit, and the sugar to begin to jell. Stir til the rolling boil cannot be stirred down, and until the sauce thickens. Remove from the heat and cool. Transfer to a container and refrigerate until service.
For a variation, you can also include a cup of coarsely chopped walnuts at the end of the cooking, and stir in well. the heat from the sauce will cook the walnuts slightly without boiling them which would make them bitter.
Enjoy!
;D
2 packages fresh cranberries (about 2 pounds)
2 C granulated sugar
Juice and zest from 3 medium navel oranges
Rince the berries and float them in cold water to separate out the sinkers. Trhansfe berriesr to a medium saucepan. Add the sugar, juice and zest, and bring to a full rolling boil over medium high heat, stirring constantly. As you stir, the citric acid from the oranges will react with the natural pectin in the fruit, and the sugar to begin to jell. Stir til the rolling boil cannot be stirred down, and until the sauce thickens. Remove from the heat and cool. Transfer to a container and refrigerate until service.
For a variation, you can also include a cup of coarsely chopped walnuts at the end of the cooking, and stir in well. the heat from the sauce will cook the walnuts slightly without boiling them which would make them bitter.
Enjoy!
;D