Learn how to make this sweet holiday classic: Cranberry Sauce.
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Julie Hassan: Hi! I’m Julie Hassan. Welcome to Every Day Dish. I want to show you how to make one of my favorite Cranberry Sauces and it’s just in time for thanks giving. Although you can enjoy it anytime of the year, which is why I like to buy extra Cranberries you know in the fall and put them in the freezer and they are good for an entire year. So, then when you -- for Cranberry sauce you have everything ready to go.
Now the nice thing about Cranberry Sauce -- homemade Cranberry Sauce, it is quicker to make than it takes you to drive to the store to buy it; and it tastes so fresh, it’s so good and really easy to make. So, let me show you how to do it. Now you are going to start of with the pot, it’s usually good place to start. I have some fresh Cranberries, but you could also use frozen and for the fresh ones, I just give them a nice quick rinse in a colander, so I’m going to put those in the pot, I have sugar and you could definitely use organic sugar for this if you want to and I have some fresh squeezed orange juice, I really like that flavor that it gives that. And then I have wine.
Now, I like to use full-bodied red wine for this, I also, as you can see I’m using two -- track because really you don’t know you need to use a very expensive bottle of wine for this, but usually that you know that tastes good to you to drink and you could use Marsala, you could use Cave, you can even use Port wine. And then what we need is the juice and zest from one lemon. So, I’m just going to go ahead and zest it, we just taken the outer yellow peel often putting it in here, which gives us so much flavor because the oils from the peel are released this way and it really -- I mean that its just the flavor is amazing.
Okay. So you just want to do that for the entire lemon, if you have another kind of zester, its okay you can use that too. Okay and now I have those, I’m going to sauce it and juice it. I have my little handy juicer here and over again this is so good. I can’t avoid the smell I wish I would smell a vision already, so you guys could smell how great this is. Almost you know what, I think the reason I love this sauce so much is because it really reminds me a sangria, it’s got all the flavors of sangria in it and the Roma’s and so I think that’s part of the peel.
Now if you also happen to have an orange or tangerine something like this, a mandarin you could go ahead and put some of those zest with that and there as well because that would be really good. You don’t want to increase a liquid though much more or I’ll show how really running cranberries sauce.
Okay, so now we have all of this, I’m going to take it over here to this stove and then what you going to want to do is over medium high heat, you are going to bring to a simmer and once its set as simmer we are going to reduce the heat and to low and we are going to simmer for 10 minutes and the sauce is finish, I mean how simple, how easy, no more can sauces; I’m telling you once you have homemade frost you’ll never going to go back. And you want to get the sauce in occasional stir every couple of minutes just until it comes to simmer and then you are definitely when you want to stir it pretty continuously the whole 10 minutes. Well, it smells so good.
You’ll see right before it starts to come to a simmer it’ll get all bubbly like this and you’ll start to hear with the cranberries pop. And that’s when you want to reduce the heat, so that it doesn’t you know bubble up over your stove. And then that’s when you give a stir don’t want to low; yeah, you want to kind of keep it at that simmer.
Okay, see you’ll start to notice that the cranberries will start popping open and that’s what you want because now they are starting to release all their pectin, which is what’s going to start thinking the sauce. So, it looks still kind of running at this point, but in another you know five minutes or so this will be nice and thick.
I just love as all the colors sort of coming out the cranberries and if your pot looks like it’s kind of be close to bubbling over then you can just turn it down a little bit, it’s kind of play with the heat, so that it just stays at nice light simmer like it is right now. The sauce is all finished now; it’s nice and thick here.
I’ll carry over here. You can tell it’s not thick, thick like it was a cornstarch putting, so it’s still little bit running, but it has really thickened. And what will happen is because you have so much pectin in the cranberries as once it’s refrigerated and that’ll thicken even more. So, if you want it really think you could do it at the day before, you can even do two days before thanks giving and it works out beautifully and it’s so good, I mean this is the recipe that we make year-after-year and it’s just a family favorite. So, don’t forget this recipe and many, many other great recipes are up on our website at everydaydish.tv and you can print the recipe right out and you’ll have it just in time for thanks giving.
So, go a make homemade Cranberry Sauce, you’re going be so glad today.