Each Thanksgiving for the past several years, I have made a holiday Cranberry sauce. In the Mid-Western part of the United States the tradition of Thanksgiving is closely related to not only what blessings have been granted over the year, but what foods will be consumed on this day of feasting. This years sauce is a bit on the tangy side, but can be sweetened to taste by adding more sugar, Splenda®, or honey.
- Wash berries in a strainer or colander, and place in a proper sized pot on the stove on medium heat.
- Add all ingredients.
- Stir pot.
- wash outside of orange(s) because some of the outside of the peel will be used in the sauce.
- Zest the orange peel by holding it over the pot and scraping the peel with a fork or use a potato peeler, and scrape off the thinnest possible slices an place in the pot.
- As berries begin to start popping, set timer for 15 minutes and start timer.
- Continue stirring occasionally.
- When timer is done, remove from heat and pour into shallow bowl(s).
- Set aside to cool (perhaps in a spot on the back porch secure from animals)
- Can be served warm (not hot), or chilled in the refrigerator overnight.
This is my recipe for Thanksgiving 2012.
Vincent’s 2012 Cranberry Sauce Recipe – Single Batch
- 1 Bag of whole cranberries
- 1 cups of Orange Juice
- a handful of raisins
- 1 Medium oranges – squeezed & partially zested
- 8 to 10 Grapes of your choice
- 6 Whole Cloves
- 1 Cups of sugar
- .5 cup of Apple Cider
- 1 Washington Apple – or your apple of choice
The following recipe is for a jumbo batch. Really 3 batches together; designed for keeping some, and having some to take to other dinners or to give away.
Vincent’s 2012 Cranberry Sauce Recipe – 3 Batches
- 3 Bags of whole cranberries
- 1.5 cups of Orange Juice
- a handful of raisins – or more to taste
- 2 Medium oranges – squeezed & partially zested
- 20 Grapes of your choice
- 10 Whole Cloves
- 3 Cups of sugar
- 1 cup of Apple Cider
- 1 or 2 Washington Apples – or your apple of choice