3 Ways To Make Cranberry Sauce
3 Ways To Make Cranberry Sauce: Hello there food lovers, today, we would be showing you how to make cranberry sauce in three different ways.
While it may seem easier to buy canned cranberry sauce this holiday season, nothing tastes better than homemade — and it’s so easy to make.
Recipe 1: Classic Cranberry Sauce
1 (12 ounce) bag fresh cranberries
1 cup water
½ cup sugar
2 1-by-4-inch strips orange peel
Pinch of kosher salt
How To Prepare
Place cranberries, water, sugar, orange peel and salt in a medium saucepan. Bring to a boil. Reduce heat to maintain a simmer and cook, stirring often, until most of the cranberries have burst, 10 to 12 minutes. Remove the orange peel. Serve at room temperature or chilled.
Quick and Easy Cranberry Sauce
Here’s what you’ll need:
Opt for fresh cranberries that are firm, plump, and blemish-free. Lighter colored cranberries are best for sauce, as they contain more pectin and result in a thicker consistency.
White sugar does more than add sweetness to classic cranberry sauce: It also absorbs liquid and, when heated, thickens the sauce.
All cranberry sauce starts with a liquid base. If you don’t like orange juice, you can substitute pomegranate juice or even red wine.
Cranberry sauce is a fantastic make-ahead side dish. Since it needs to chill to create the perfect consistency before serving, it might actually benefit you to make it at least one day before you plan to serve it.
12 ounces cranberries
1 cup white sugar
1 cup orange juice
1. Dissolve sugar in the orange juice in a medium saucepan over medium heat.
2. Stir in the cranberries and cook until they start to pop, about 10 minutes.
3. Remove from heat and place sauce in a bowl. It will thicken as it cools.
Showstopping Cranberry Sauce
1 medium onion, cut into 1/2-inch-thick wedges
2/3 cup sugar
1/2 cup dry red wine
1 12-ounce bag fresh cranberries
1/4 cup apple-cider vinegar
1 Granny Smith apple, peeled, cored, and cut into 1/2-inch dice
2 teaspoons freshly grated ginger
1/4 teaspoon ground mace
1/4 teaspoon curry powder
Juice and grated zest of 1 orange
1/3 cup dried currants
In a medium saucepan, combine onion, sugar, and wine. Place over medium-high heat; bring to a boil. Reduce heat to medium, and simmer, covered, 4 minutes.
Add all remaining ingredients except currants; cook until cranberries have popped, about 8 minutes. Remove from heat, and stir in currants. Serve at room temperature.
YouTube Video Credits