Cranberry Sauce
Yields: 3 cups
Ingredients:
3 cups fresh or frozen cranberries
1 cup apple juice concentrate, thawed
¼ cup sugar
1 teaspoon lemon juice
Directions:
In a large dry saucepan, sauté cranberries until the skins start to pop.
Add remaining ingredients and bring to a boil.
Reduce heat and gently boil for 7 minutes, stirring occasionally.
Can be refrigerated for up to 2 weeks.
Freezes well.
Whole berry cranberry sauce
Pour into a bowl, cool to room temperature, then refrigerate.
Modified whole berry cranberry sauce: Pour contents into blender and puree until smooth, (skins must be undetectable). Pour into serving dish, cool to room temperature and then refrigerate.
Jellied cranberry sauce: Push cranberry sauce through a sieve or strainer. Pour into serving container, cover and allow to cool to room temperature. Then refrigerate until ready to serve.
Optional:
This is a great recipe for canning! Just follow the desired directions above and pour into sterilized ½-pint jars instead of serving dish or container. Cover with sterilized lids and tighten down ring. Place in boiling water bath for 10 minutes. Remove and allow to cool for 8-12 hours. Ensure each jar has sealed then store in cool dark place.
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