New crop cranberry’s will soon be arriving in your local supermarket. Purchase cranberry’s early in the season to insure you are getting the best and freshest berries.
Cranberry sauce goes well with any type poultry or water fowl as well as many pork dishes.
Galaxy Class Cranberry Sauce
Cranberry’s – Tangerine – Cinnamon – Cloves – Nutmeg with or without added sugar, it’s still the best Cranberry sauce this side of Venus and Mars.
You can add either white cane sugar or dark brown sugar. Make this sauce as sweet or tart as you like.
If you like the tart bite of cranberry’s then omit most of the sugar.
If you do add sugar, start with 1/2 the amount given in this recipe and continue tasting and add sugar until you get the amount of sweetness that is to your liking.
Wash cranberries and tangerine’s well. Dump cranberries into a bowl of cold water, pick out any damaged berries.
In a large sauce pan add 1/2 cup of freshly squeezed tangerine juice with pulp, be sure to remove any seeds that may get into your tangerine juice. [Save tangerine rinds].
Note: Oranges are Not the same thing as tangerines! If your use oranges it will produce a totally different tasting sauce.
Add 1/2 cup cold water
Bring to a slow simmer
Wrap in cheese cloth: 4 whole cloves, 1 stick cinnamon, 1 anise star add to pot
1/8 teaspoon grated fresh nutmeg
3/4 cup dark brown sugar – Start with 1/3 cup sugar – add more as needed to your taste
Simmer 5 minutes Note: stir pot often
Decide at this point by tasting if more sugar is needed.
Adding sugar until it is as sweet as you like.
At some point cranberries will start to pop open, this is a good thing, stir to prevent sticking to bottom of your sauce pan.
Cranberry sauce is ready when all or at least most of the cranberries have popped open and the juice has become very thick.
Grate 1 table spoon of tangerine rind into mix.
Remove from heat, remove whole cloves, star anise and cinnamon stick. ‘Carefully’ spoon cranberry sauce into hot sterile canning jar(s), seal and allow to cool.
Under Refrigeration this sauce will keep for several weeks.
Better yet process in boiling water bath for 20 minutes. Remove from water bath, allow to cool, check jar for proper seal. Will store well for 2 years or more in a cool dark pantry.
This sauce can be placed in zip-lock freezer bags and stored frozen for a year or more.
Why is common sense so uncommon?
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