It is the Tuesday before Thanksgiving and we are starting to prepare for our Family/Friend get together. As always for most of our group dinners, we are blessed that everyone pitches. It may be bringing just napkins & rolls, a side dish or wine, or even double drying the silver to pacify my OCD, but everyone always pitches in.
My favorite part of holiday cooking is bring out new and old recipes to try or recreate from memory. I spend a good amount of time planning to see what can be prepped ahead of time. For anyone that has entertained a house full, you know that this prep work is CRITICAL to 1) getting it all done, 2) enabling you to get some sit down time with your guests and 3) to not be a raving bitch because you are overworked and insisted that you “do it all” yourself.
I learned how to make home made cranberry sauce at the first Feast Campout with Jeremy & Sean’s troop. If I knew how simple it was, I would have stopped resorting to “canned gelatinous goo” years ago. So in the spirit of paying it forward and saving future generations from the processed canned crap, here you go.
- 3 cups / 12 ounces cranberries (find them in the produce section of your grocer)
- 1.5 cups sugar (yes, you can use Splenda)
- 3/4 cups water
- 2 cups rasberries (fresh or frozen)
- zest of orange
Remove the cranberries and rinse throughly. Be sure to check if any rotten ones ended up in the package.
Add sugar and cranberries to large quart sauce pan with the heat on medium high.
Bring mixture to a boil. Stir occasionally to ensure everything is well mixed. As the cranberries heat up, their sides will split open releasing the fruit’s natural pectin. This pectin helps to thicken up the sauce mixture.
Monitor your heat so the mixture doesn’t boil over. As the cranberry and sugar mixture thicken, measure and then add your raspberries to the boiling pot.
Stir the raspberries into the mixture. The heat will break them down. So don’t worry when they start to fall apart.
Take your orange zest and add to the thickened sauce
After adding the zest, turn down the heat to just under medium and let the sauce bubble covered for 7-10 minutes on the stove. If you do mix it, be careful to not splash as the berry sauce is EXTREMELY HOT!!!
When complete, I transfer the cranberry sauce to another pot to let cool & chill.