……………………….For dinner I made myself a grilled chicken breast, and I made another batch of wild rice as a side dish. While I was in a local family run supermarket I picked up some homemade cranberry sauce for the chicken…….I hated it!!! All of the ingredients sounded good and they were fresh, but it also said “spices”. I don’t know what spices they added, but I didn’t like the smell or taste. I googled cranberry sauce receipts and a slew of them came up…..all variations of the same thing…..It seemed very simple to make! The next day I went to the store and bought fresh cranberries and oranges. I went home and boiled the water, sugar, and fresh orange juice. When it came to a boil I added the cranberries, the orange peel, a pinch of salt, a cinnamon stick and a small amount of fresh lemon juice from my lemon tree [I have two left to be picked]. I turned down the heat to a simmer all the while stirring. Then I covered it and stirred occasionally….and viola delicious cranberry sauce! I let it cool and thicken in the frig, and last night I had it with another chicken breast I had made and the delicious rice. “Where there’s a will there’s a way”. I don’t know why anyone would buy the canned cranberry sauce that’s like jello and tasteless when this is so easy to make…..I also added a slash of Cointreau!!……Next I’m going to try cranberry/orange scones!!
My mother’s recipe for Brandied Cranberries
Stir together then heat to a low boil for 10 minutes, stirring as needed:
1 orange finely chopped + zest of 1 orange
1/2 cup water or orange juice
1 cinnamon stick, 3 whole cloves
2 cups white sugar
Add:
1 lb. cranberries
Boil until all skins pop
Remove from heat, strain away any excess liquid
Set aside, cool to room temperature
Stir in 1/4 cup brandy.
Refrigerate, chill until serving.
I made some cranberry sauce for Thanksgiving, and brought it to a family party. I had orange peel and cinnamon sticks in it. One of the younger adults told me that SHE prefers the jelled sauce in the can… WHATEVER! I don’t! Fresh is best.
I may add some Grand Marnier next time? Or my fav – apricot brandy.
I buy extra bags of cranberries and freeze them for use during the year.
I agree with you that making homemade cranberry sauce is the only way to go. I like mine with a bit of port or brandy. Sometimes with some diced apple or pear thrown in. Cranberries can be frozen just by throwing the bag into the freezer–no prep required–and then they’re ready to use any time the hankering for cranberry sauce arises.
Whatever is right! jelled sauce in a can….WHATEVER
My favorite for the last twenty years.
One package cranberries
One cup sugar
One cup Barolo, Piedmont Italy
One stick cinnamon
Bring to a boil, immediately reduce to a simmer for five minutes.
If you like the taste, add a little ground cardamom near the end! And go you for having learned to cook so well.
It sounds delicious. My family likes cranberries in my homemade apple pie.
That sounds delicious. My family likes cranberries in my homemade apple pie.