Skip to main content

Getting Ready For Thanksgiving with Raspberry Cranberry Sauce

Raspberry-Cranberry Sauce
It just wouldn't be Thanksgiving without the cranberry sauce, right?  My mother made cranberry sauce every year for as long as I can remember.  I always loved the color, but didn't care for the taste. It made no sense because I really wanted to like it, ya know?  But no dice.  Still, I tried just a little taste of it every single year of my life.  And guess what?  About 5 years ago, it occurred to me that this stuff was actually really good!  In fact, it's fantastic and now I can't live without it!  It only took a few decades, but it finally happened.  I became a cranberry fan girl.  Click below to read more.

This year, I decided it was time for me to try my hand at making my own cranberry sauce.  The problem with this is I never even paid attention to my mother when she made it, so I had no idea how to do it.  After a quick phone consult and a stop to pick up her foley mill (probably the only kitchen gadget I don't  own yet), I thought I was ready.  Except I wasn't quite.

I have such a problem following directions (like recipes) and I wondered what would happen if I added a 6 oz package of fresh raspberries on top of her recipe containing apples and an orange.  What happened was nothing short of a Thanksgiving miracle.  I think it's a wonderful tweak to an already delicious recipe (I love you mom!).

By the way - I have to give credit to my oldest Amanda who was very helpful in coming up with the food styling for this photo!

Raspberry-Cranberry Sauce

Ingredients

1 cup water
2 bags of fresh cranberries
2 Fuji apples peeled and sliced
1 Navel orange, peeled and separated into segments that are sliced in half
1 6 oz package of fresh raspberries
1 3/4 cup sugar
1 pinch of salt

Directions

1.  Add cranberries and water into a large dutch oven.
2.  Add peeled and sliced apples and oranges.
3.  Add Sugar and salt
4.  Bring to a boil and continue to cook until cranberries begin to pop
5.  Add raspberries when cranberries begin to pop and allow sauce to continue to boil and reduce for about 10 minutes.
6.  Remove from heat and run the hot raspberry-cranberry sauce through a foley mill.
7.  While still hot, add to mason jars or other desired container.
8.  At this point you can refrigerate the sauce or take the jars through a hot pack canning process to maintain shelf stability.  If you do not do this step, it must be kept in the refrigerator.
Labels:

Comments

Post a Comment

Popular posts from this blog

Romertopf Bread: The easiest loaf of bread you'll ever make.

Romertopf White Bread:  The easiest loaf of bread you'll ever make! Clay pots or earthen-ware may be the oldest type of cookware ever found.  In fact, they've been unearthed by archaeologists at historic sites all over the world!  We know that these ancient civilizations put these clay pots in the glowing embers of fires, and used them to bake, roast, poach, and braise all sorts of meals.   I admit that I'm new to clay pot cooking.  My mother-in-law gave me a beautiful covered Romertopf roaster for Christmas and when I started learning about how to use it, all I could think about was bread .  I make a lot of bread in my oven, but I was incredibly excited to try it in a clay pot!  After all, I reasoned, this would have to be as close to an authentic brick oven as I was likely to get, and I couldn't wait to get started. The basic bread recipe, which was included with my cookware, was the first one I tried.  Because you soak both p...
11 comments
Read more

Pot Roast - the perfect one pot meal

Sunday night supper:  Pot roast, and mashed potatoes and gravy Pot roast is a great choice for lazy Sundays when you want a special meal, but you don't want all the work.  With just a little bit of prep in the morning, you can just pop this in the oven and cook it "low and slow" all day long.  The end result is simply perfection.  And best of all - nothing beats a good roast beef sandwich made with the leftovers.  Click below to read more.
2 comments
Read more

Delaware Chicken and Slippery Dumplings

Chicken and Slippery Dumplings Dumplings.   The word can be traced back to the 1600's in print, but was surely around long before that!  While there are many different techniques for making dumplings, their purpose was obvious.   They were invented solely to fill hungry bellies cheaply.    The fact that they're still around is just a testimony to how tasty they are.  In fact, every country in the world has some kind of dumpling as part of it's cuisine.  From Afrikan Fufu to Scandinavian Klubb, these meals all consist of rolling or dropping some type of starchy dough into some boiling liquid.  Click below to read more.
Post a Comment
Read more