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"Part of the secret of success in life is to eat what you like and let the food fight it out inside."--Mark Twain

Laura's Cranberry Sauce Recipe

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This recipe for Laura's Cranberry Sauce is from The Amson/Lecours Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 350g. bags fresh cranberries
1 cup freshly squeezed orange juice (or good quality store bought)
1 cup water
1 cup sugar (plus more just in case)
Thinly sliced zest of one large orange
Directions:
Directions:
Place water, juice and sugar in large saucepan and bring to a boil. Add cranberries and cook until all fruit pops. Add zest.
Taste and make sure sauce is sweet enough. If not, add more sugar.
Bring to a boil and let simmer for a few minutes.
Leave to cool and place in glass jar in fridge until needed.
Personal Notes:
Personal Notes:
I like Cranberry sauce that is tart yet sweet. I find that if you add the usual 2 cups of sugar it ends up almost like a jam. Because I already substitute organge juice for the typical cup of water, the sugar content is already a little higher, so you don't need to add quite as much. Do taste to make sure you like it. Don't worry if the consistency seems a little runny. Let the mixture cool down before you put it in a container. When it's cool, judge the consistency. If it's too runny for you, you can always boil it again to reduce the liquids. You'll probably find, however, that once it's cooled down, your sauce is a lovely mix between a jam and a sauce. I always feel a smug sense of satisfaction when I see a jar of homemade sauce in the fridge. It's so easy to make, but looks so festive and indulgent somehow. This is great with tourtiere, chicken, ham - you name it. This recipe makes quite a bit of sauce. It will keep for a few weeks in the fridge, or you can freeze it for future use.

 

 

 

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