Cranberry Sauce Recipe- My family is into fresh recipes due to some health issues. This is a great fresh sauce that can be used for anything.
1 cup sugar /splenda
1 cup water
4 cups (1 12-oz package) fresh or frozen cranberries
Optional Pecans, orange peel, raisins, currants, blueberries, cinnamon, nutmeg, allspice.
1 Wash and pick over cranberries. In a saucepan bring to a boil water and sugar, stirring to dissolve sugar. Add cranberries, return to a boil. Reduce heat, simmer for 10 minutes or until cranberries burst.
2 At this point you can add all number of optional ingredients. We typically mix in a half a cup of roughly chopped pecans with or without a few strips of orange peel. You can add a cup of raisins or currants. You can add up to a pint of fresh or frozen blueberries for added sweetness. Spices such as cinnamon, nutmeg or allspice can be added too.
3 Remove from heat. Cool completely at room temperature and then chill in refrigerator. Cranberry sauce will thicken as it cools.
Cranberry sauce base makes 2 1/4 cups.
The no cook one sounds easy and yum. I make a different cranberry sauce.
1 bag cranberries
1 cup sweet wine I use Kedem Plum Royal
1 cinmiman stick
1/2 orange peel julianed
Put it all together and boil for about 25 min. Use a bigger pot than you think you need because it boils over and makes a mess easily.
Gels beautifully so you can put it in a mold.
Just me- I’ll try yours.Sounds yummy.
We always have left over Kedem wine from Yom Tov.
I am making the cranberry sauce, just not putting in the nuts because you don’t eat nuts on Rosh Hashana.
Milchig, I hope you enjoy it. I like to cook with wine. I like Kedem’s Burgandy becasue it has a strong flavor but I find it too dry to drink. It’s good with chicken or lamb. We like semi-sweet wines here at my house. My husband likes to have a variety of wines in the house. He goes to the wine store and buys a few assorted cases at a time.
I made a black and white rolled meat loaf for Yom Tov. My mother used to make a chicken meat loaf with an egg in it for Rosh HaShana. My kids don’t like the egg so I stopped making it like that.
Would you mind posting the recipe for the black and white rolled meatloaf? We have the other cooking blog from YWN, but nothing new has been posted in days.
G’MAR CHASIMA TOVA TO ALL!