Posted by: marthabernie | December 11, 2014


It’s a long story, but I got a whole lot of fresh cranberries from a friend last week.  My Thanksgiving plans kept changing, so I was not sure if I would be where I was invited or not…but in light of all the cranberries, I made some sauces for the turkey dinner being prepared and sent them ahead to the hosts, in the event I did not make it to the dinner.  As it turned out, I did have Thanksgiving dinner with these friends, and much to my surprise, my two cranberry sauces were a huge hit.  I plan to reprise both recipes for Christmas.

As is my occasional habit, I look up a recipe on the internet, read it, and then can’t find it when I get ready to prepare whatever it is.  This happened when I started to prepare the cranberry sauces.  The first one was an orange ginger cranberry sauce, and here is what I did.

Take about 24 oz of cranberries and put in a large saucepan with about one cup of water.  Stir in 1/2 cup sugar and 2/3 cup dark brown sugar.  Bring to a boil and drop in two heaping tablespoonfuls of orange juice concentrate.  Cook for a few minutes and then do a taste test.  If it’s too tart, add a little more sugar.  If it’s too sweet, add a little more orange juice concentrate.  I then dumped in one jar (Spice Islands) candied ginger, one large can of Madarin oranges (drained) and the zest of two oranges.  Bring everything to a gentle boil and simmer.  By the time you simmer for awhile, most of the cranberries will be mushy, so just before I took it off the heat, I put in one more cup of cranberries, one cup of chopped walnuts, and a can of Ocean Spray whole berry cranberry sauce.  Bring to another gentle boil and remove from heat.  Put in covered container in refrigerator and let this sit for at least two days.  The longer it sits in the refirgerator, the better.

For the other cranberry sauce, I started with the same amount of cranberries and sugar, put in only ONE tablespoon of orange juice concentrate, about two cups of raspberries, and two cups of blueberries.  Bring to a boil and simmer for about 5 minutes.  Taste to be sure there is enough sugar and enough orange juice concentrate to cut the sweetness of the sugar (can also use lemon juice).  I removed from heat, threw in one more cup of blueberries (love those anti-oxidants), and mixed.  Then refrigerated as above.  Next time I make this one, I might add some chopped, toasted pecans at the end.


PS  I found the printout of the first recipe last night and I completely forgot the recipe called for maple syrup.  I think I liked it better the way I made it, without the syrup.

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