Directions: |
Directions:Sunset instructions: Combine all ingredients (except walnuts) in a 2-qt pan. Bring to a rolling boil over medium-high heat, stirring constantly; reduce heat and simmer, uncovered, stirring occasionally, for 30 minutes or until cranberries pop and sauce begins to thicken. Stir in chopped walnuts. Serve warm or cold.
Lisa's adaptation: Peel apple, cut into slices and chop crosswise into ½ - ¾ inch pieces. Wash and sort through the cranberries to remove spoiled ones. Put everything together into a large kettle. (I prefer cooked walnuts.) Bring to a rolling boil over medium-high heat, stirring constantly. Reduce heat to simmer, uncovered, stirring occasionally, or until cranberries pop and sauce begins to thicken. The popping berries can spray juice out of the pan, so be careful around it when it's hot. Serve cold with a holiday turkey.
Original recipe from Sunset Easy Basics for Good Cooking, 1982.
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Personal
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Personal
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FAMILY STORY - CRANBERRIES
Purchase packages of fresh cranberries when they appear on the market in winter, then freeze for use throughout the year. There's no need to thaw. Lisa says "The odd measurements are because cranberries used to come in 16 oz packages. I always make at least a triple batch and keep this in cup or pint containers to store in the freezer for holiday gifts. Mom kept hers in cup Mason jars. If you are doing that, heat the metal lids in hot water and wipe rims clean before screwing them onto the glass. Invert jars of hot cranberry sauce to cool. After cooling, check if they sealed by tapping the lid; it should make a clear ting. Dull thumps mean it is not sealed so use that up first and store in the fridge."
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This recipe for CRANBERRY APPLE RAISIN SAUCE is from