Monday, December 17, 2012

Tangerine Cranberry Sauce





To me, it's not Christmas without cranberry sauce. It's as essential as turkey & stuffing and goes great on Christmas ham too. When I was young, we used to get that canned cranberry sauce that holds the shape of the can after you pour into the bowl. I loved it as a kid and it still kinda holds a special place in my heart. But one year my mother decided to make her own using fresh cranberries and orange juice. It was so tangy delicious that she never looked back and the old giggly canned variety became a thing of the past. So this recipe is dedicated to you Mum. 

 When it's time for you to lay out the Christmas spread, please don't mistreat that turkey and ham that you & your family have so lovingly slaved over with a can of goopy, gelatinous store-bought sludge. Making your own cranberry sauce with fresh (or even frozen) cranberries is ridiculously easy and well worth the 20 minutes or so it takes to whip up. 

     I like posting recipes for things that people usually don't bother to make from scratch because the store bought versions are so common. I've posted recipes for homemade ketchup, barbecue sauce and even marshmallows. What these recipes have in common are that they are based around a few simple ingredients and can be put together pretty easily. If at Christmas dinner this year your mother, father or anyone else has already put themselves in charge of the turkey, this simple recipe can be your little contribution. If you're not super confident in your skills behind the stove, once you see how easy this one is you might even be brave enough to attempt making some homemade marshmallows for dessert.  

Prep time: 10 minutes. Cook time: 10 minutes. Makes 1L cranberry sauce


Ingredients

4 cups fresh or frozen cranberries 
2 cups sugar
2 cups water
1 cup tangerine juice 
zest from 2 tangerines
1 pinch salt


1. Combine all the ingredients in a sauce pot and bring to a boil.

2. Reduce to a simmer and continue cooking until the cranberries are soft and the syrup is thick enough to coat the back of a spoon - about 10 minutes.


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