Friday, January 29, 2010

Cranberry Sauce

It is now time to prepare the cranberry sauce to go with the pork chops. Carnberry sauce is not just for Thanksgiving (even though we bought fresh cranberries really cheap right after Thanksgiving). We made a bunch of cranberry sauce this past Thanksgiving and stored it in the fridge in glass containers.

  • 1 cup of granulated sugar
  • 1 cup of water
  • 4 cups of fresh cranberries
  • orange peel


Wash and pick the cranberries. In a large saucepan bring the water and sugar to a boil, stirring to dissolve the sugar. Add cranberries and orange peel, return to a boil. reduce heat, simmer for about 10 minutes until the cranberries burst. After the cranberries burst, we leave it simmering for an additional 10-15 minutes as we like the sauce thick.

Remove from heat (remove the orange peel). Cool completely at room temperature and then chill in the fridge.

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