semi-homemade cranberry sauce?

  5 Responses to “semi-homemade cranberry sauce?”

1. 

   O'hock says:

   April 24, 2012 at 1:36 am

   All you have to do is get a bag of cranberries, wash them, grind up with orange rind and keep afew whole cranberries, put in a pan with 1 cup sugar and 1 cup of water and cook the mixture down until thick. Put into a bowl and refrigerate until it becomes firm over night. Sure is tasty

   O’hock

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2. 

   d957jazz retired chef says:

   April 24, 2012 at 1:59 am

   my grandmother cooked fresh cranberries with sugar and then drain the juice from them and made a box of orange jello with grated rind and mixed in the cranerries…(whole)..she used all the liwuid from the cranberries for the jello

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3. 

   spaceman says:

   April 24, 2012 at 2:06 am

   honestly you don’t need the jellied stuff. buy a package of ocean spray– there’s recipes on the back for homemade cranberry sauce. you boil sugar and water, then add the berries. you let the berries pop– then what you can do is puree the berries a bit and i think the texture is much better. one trick though is to use half orange juice, half water. or better yet, fresh squeezed tangerine juice. it makes a more complex sauce. the trick too is to make it in the morning and cool it in the fridge for that ‘jellied’ consistency.

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4. 

   G says:

   April 24, 2012 at 3:04 am

   Here is emeril cranberry sauce — the cornstarch thickens it.

   2 cups cranberries
   Juice and chopped zest of 1 orange
   1/4 cup Port
   1/2 cup sugar, or more if needed
   1 teaspoon cinnamon
   1 tablespoon cornstarch

   In a small saucepan combine cranberries, orange juice and zest, port, sugar and cinnamon. Bring to a boil, reduce heat to simmering and cook until cranberries are tender, stirring occasionally. In a small cup make a slurry with cornstarch and 1 tablespoon water. Whisk cornstarch mixture into cranberry sauce and cook, whisking, until sauce thickens. Taste and add more sugar, if necessary.

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5. 

   Holly Homemaker says:

   April 24, 2012 at 3:54 am

   Various cranberry recipes for your Thanksgiving…

   “Baked Cranberry Sauce” – 10 servings

   1 lb. fresh or frozen cranberries; thawed
   1 1/2 cups chopped pecans
   1 cup flaked coconut
   1 cup orange marmalade
   3/4 cup sugar
   1/2 cup water

   In a large bowl, combine all ingredients. Pour into a greased 11x7x2″ baking dish. Bake, uncovered, at 350* for 25-30 minutes or until cranberries are tender. Serve warm or cold. Refrigerate leftovers.

   “Cranberry Fruit Punch” – 7 quarts

   6 cups grapefruit juice; chilled
   1 (46 oz.) can pineapple juice; chilled
   4 cups cranberry-raspberry juice; chilled
   4 cups cranberry-apple juice; chilled
   1 (12 oz.) can frozen cranberry juice concentrate; thawed
   1 (12 oz.) can frozen grape juice concentrate; thawed
   1 (12 oz.) can frozen lemonade concentrate; thawed
   4 cups raspberry or cherry soda; chilled

   In a large container, combine the first 7 ingredients; stir in soda. Serve immediately over ice if desired.

   “Cranberry Ice Cream” – 3 quarts

   2 cups fresh or frozen cranberries
   1/2 cup water
   4 cups milk
   4 cups sugar
   2 cups heavy whipping cream
   1 cup orange juice
   1/2 cup lemon juice

   In a large saucepan, cook cranberries and water over medium heat until the berries pop, about 15 minutes. Strain; discard seeds and skins. Cool completely.
   Meanwhile, in a large saucepan, heat milk to 175*; stir in sugar until dissolved; cool. Stir in the cream, juices and cranberry mixture.
   Fill cylinder of ice cream freezer; freeze according to manufacturer’s directions. Refrigerate remaining mixture until ready to freeze. Allow to ripen in ice cream freezer or firm up in the refrigerator freezer for 2-4 hours before serving.

   MAY YOUR STUFFING BE TASTY,
   MAY YOUR TURKEY BE PLUMP.
   MAY YOUR POTATOES ‘N GRAVY HAVE NARY A LUMP.
   MAY YOUR YAMS BE DELICIOUS,
   MAY YOUR PIES TAKE THE PRIZE.
   MAY YOUR THANKSGIVING DINNER STAY OFF OF YOUR THIGHS.

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