My Mom's Cranberry Sauce by MAV
(It's suggested to serve leftovers warm with vanilla ice cream)
I may have shared this recipe earlier in the year but it bears repeating.
Makes 4 cups
Ingredients:
(It's suggested to serve leftovers warm with vanilla ice cream)
I may have shared this recipe earlier in the year but it bears repeating.
Makes 4 cups
Ingredients:
- 1 small or medium orange (do not substitute a clementine)
- 2 cups water
- 1 tart apple, such as Granny Smith
- 3 cups fresh cranberries
- 1 cup sugar (I used an extra apple and 2 tablespoons of sugar)
- 1/ 2 teaspoon ground cinnamon ( I used closer to 1 1/2 teaspoons)
- 1/2 teaspoon ground cloves
- Cut the orange in half. Squeeze the juice from the orange into a large pot and set aside.
- Remove and discard the membrane from the orange rind and dice the rind. In a small pan, bring the rind and the water to a boil over high heat. Reduce the heat to medium and cook gently for about 10 minutes.
- Drain the rind and drop it into the pot with the orange juice.
- Peel the apple, chop it into small cubes, and drop it in the pot. Sort the cranberries, getting rid of any that are soft to the touch. Add the good ones to the pot along with the sugar, cinnamon, and cloves.
- Heat the cranberry mixture over medium-high heat, stirring every few minutes, until the cranberries start to burst and the liquid comes to a boil. Reduce the heat to low, partially cover the pot, and simmer gently, stirring every few minutes, until the sauce thickens and most of the cranberries have burst, about 15 minutes.
- Transfer to a bowl and serve immediately or refrigerate in an airtight container for up to 1 week. The sauce can be served hot, warm, or cold.