(Makes about 3 Cups) ~ Vegan, Gluten-Free, Soy-Free, Dairy-Free
Happy Thanksgiving…tomorrow is the big day! Here’s a quick recipe for you just before. I’m thinking you may have already bought the canned sauce, if so, leave it in the pantry and try this homemade version. Cranberry sauce… jelly, jam, relish, chutney? Whatever you decide to call it, it’s very simple to make. A good ratio of cranberries to sugar is 12oz bag to 1 cup of sugar, in my usual recipe; but this year I used organic. And so the cranberries came out to 15oz instead, so I kicked up the sugar a tad. Plus, I added 1 chili pepper this time around…but it didn’t really turn out ‘hot’ so I’ll just list that as optional. 🙂 I’ll keep it brief since I’m ‘behind the eight ball’ and still have to get my menu, shopping list…oh and go grocery shopping … I’ll let you know how I make out, until next time. Have a great holiday!
15oz Fresh Cranberries
1 ¼ Cup Sugar + 2 Tbsp
Zest of ½ Orange plus juice
½ Cup Water
Fresh Chili Pepper, minced (optional)
Salt/Pepper to taste
In a saucepan combine cranberries, water, 1 cup of sugar, orange zest and juice over low heat for about 10 minutes.
Increase heat to medium, add optional pepper(s), and cook about 5 minutes until cranberries get soft and pop or break apart.
Reduce heat to low or turn off heat and combine remaining 2 Tbsp Sugar, plus salt and pepper to taste. Serve at room temp, warm or cold. Cool before serving or storing.
Refrigerate for 7-10 days.
Remember to also feel free to adjust sugar to taste or add ingredients that you think may work too.
I don’t need a citrus press when I have a sous chef with super human grip. Seth’s hands are super strong and powerful and always available to squeeze my….citrus. 🙄 😛
Note: Be sure to pick thru cranberries for any bruised pieces.