preparing for thanksgiving 

I purchased some absolutely beautiful cranberries from Pine Barrens Native Fruits this year and today I made the Cranberry Sauce.

Cranberry  sauce is so easy to make. All it is for me is 2 dry quarts of cranberries, 2 1/2 cups of orange juice, cinnamon sticks, crystallized ginger minced, 2 cups sugar , other assorted spices including cardamom,ginger , nutmeg , and powdered cinnamon. True that I add a pinch of salt, and to quartered navel oranges skin on. I also add a couple tablespoons of fruit pectin to help at jell  even more.

I cook it down by close to half and then I remove the orange peel (The fruit by this time has basically cooked off each quarter of  orange ) and cinnamon sticks and then I jar it.

I don’t do the canning bath for this. When the jars are cool I tighten the lids and refrigerate it.  I basically only make enough to get through Thanksgiving and Christmas and then I make a fresh batch the following year.

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