NATIONAL EAT A CRANBERRY DAY

 
My mom loved to cook and bake!
Thanksgiving was an important family time—my dad actually
took the day off—mostly—from his business and that meant everyone enjoyed the day.
One thing my mom did not make was cranberry sauce.
We had homemade everything else but the CS
was Ocean Spray’s famous jellied variety.
When I was put in charge of dinners-due to my parents’ work schedule
I discovered a recipe for mini meatloaves that were
smothered with whole OS cranberry sauce which became a
favorite with my younger brother.
So most of my life was spent appreciating OS cranberry products.
Some years ago, one of my Catering I students, Martha, shared a family
recipe for Cranberry Sauce –I have made this every year since.
I converted the volume measurements to weights and made a few modifications-
and I now share this delicious recipe with you!

 

CHEF SUSAN’S CRANBERRY CITRUS SAUCE

EQUIPMENT NEEDED: Chef’s knife, paring knife, peeler, zester, melon scoop, sauce pan, spoon, stainless steel bowls, liquid measuring cup, digital scale.

 

INGREDIENTS:
Fresh cranberries, picked over 2 pounds
Granulated sugar 1 pound 12 ounces
Fresh orange juice 1 pound
Granny Smith apples, peeled, cored, cubed the same size as the cranberries  12 ounces
White wine, not too sweet or cheap 8 ounces
Orange zest, minced 1.5 ounces
Lemon Zest, minced I Tablespoon plus 1 ½ teaspoon
Lemon Juice 1 ounce
Nutmeg, ground 1 teaspoon
Ginger, ground 1 teaspoon
Cinnamon, ground, Korintje 1 teaspoon

 

PROCEDURE:
1.Zest lemon and orange, and mince.
2.Heat sugar and orange juice in the saucepan about 5 minutes until sugar dissolves.
3.Add cranberries and apples. Cook for 20 minutes until cranberries pop. Stir occasionally.
4.Add the remaining ingredients. Simmer ro 25-30 minutes until thickened.
5.Cool, stir occasionally to let steam escape for about one hour. Let cool to room
temperature and refrigerate covered.
6.Will last many weeks if kept covered and refrigerated.