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Spiced Cranberry Sauce Recipe
What do you think?
Do you like cranberry sauce?
There are few things that are better than sitting down with family and friends and enjoying a delicious holiday meal. Year after year people bring their favorites dishes to the table and the feast is enjoyed. One of our family traditions is my homemade spiced cranberry sauce.
This sauce is made with fresh ingredients and, while it does take some time to cook, it is well worth the wait. The tart tang of the cranberries blends nicely with the light citrus flavors and the warm cinnamon and clove. An added bonus when making this sauce is that your house fills with the wonderful aroma of fruits and spices.
It is the perfect accompaniment to any holiday dish and tastes even better after it has been refrigerated for a few days.
There are times when I will use canned cranberry sauce, but for a special meal, nothing but my homemade sauce will do. It is a recipe that I have perfected over the years and it is now a must-have at every holiday meal. I hope you enjoy it too.
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- 3 packs (12 oz each) fresh cranberries, rinsed
- 2 oranges, rinsed and sliced
- 1 lemon, rinsed and sliced
- 3 cups sugar
- 3 cups water
- 2 tbs ground cinnamon
- 1 tsp ground cloves
- 1 tsp allspice
Great as a holiday side dish, this sauce is also delicious:
- Served with vanilla ice cream
- Spread on toast
- Rinse the cranberries and pick out any bad ones. Place cranberries in a large saucepot (at least 6 quart size).
- Rinse and slice the oranges and the lemon. Place in pot with cranberries.
- Add the water, sugar and spices to the pot and mix all ingredients together.
- Bring mixture to a boil. Make sure to wear an apron or an old shirt. This mixture will splatter and cranberry stains are very difficult to get out.
- Continue boiling at a medium high heat while stirring frequently.
- Using the back of a spoon, smash the oranges and lemon against the side of the pot. This releases any remaining juice and pulp. Then, using tongs or a slotted spoon, remove all of the citrus rind out while the mixture continues to gently boil.
- After the citrus rinds have been removed, and while the mixture is still boiling, use the back of the mixing spoon and gently press the cranberries against the side of the pot to crush them. This ensures that all of them have opened so there are no whole berries in the finished product.
- Continue boiling until mixture is at the desired consistency. For a softer texture, like jam, the total cooking time will be approximately 30 minutes. The longer the sauce boils, the thicker it gets. 45 - 50 minutes will produce a jelly-like sauce once cooled.
- Let mixture cool for at least an hour or two before transferring to an airtight container and storing in the refrigerator. The sauce can be stored for up to two weeks.
- This sauce can be served warm or cold.
- Note: This mixture gets extremely hot while cooking and can splatter when boiling. Be careful not to touch the sauce until it has had a chance to cool.
Step by step photosClick thumbnail to view full-size
|Serving size: 1/2 cup cranberry sauce|
|Calories from Fat||0|
|% Daily Value *|
|Carbohydrates 34 g||11%|
|Fiber 2 g||8%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
Did you know?
These fun cranberry facts were taken from the Ocean Spray© website.
- American troops required about 1 million pounds of dehydrated cranberries every year during WWII.
- Americans consume around 400 million pounds of cranberries per year. 80 million pounds are consumed at Thanksgiving.
- Cranberries float because of small pockets of air inside the fruit.
- Native Americans used cranberries in a poultice to draw poison from wounds.
- Sailors used cranberries to prevent scurvy.
Information about Cranberries
Grown mainly in northern climates, cranberries are one of only a few fruits that are native to North America. They grow primarily in boggy areas. Native Americans first discovered cranberries and they used the fruit for food, as well as for medicinal uses and as natural dye.
It was not until the 1800s that cranberries were harvested for commercial use.
Incredibly sour, cranberries are not palatable when eaten raw, but added to sauces, relishes and other dishes transforms them into something delicious.
Cranberries are incredibly good for you. According to research funded by the National Institutes of Health, cranberries may help avoid urinary tract infections and block plaque build up on teeth. Some experts have branded raw cranberries as a "superfruit" because of their antioxidant properties and nutritional value. One cup of raw cranberries provides 24% of the recommended daily value of Vitamin C and 20% of the recommended amount of daily fiber.
Your dinner will be a success...
You can't go wrong when you try this Spiced Cranberry Sauce recipe. It is a delicious and beautiful addition to any table.
© 2012 Glimmer Twin Fan