CRANBERRY SAUCE
I've been making homemade cranberry sauce for years. Before I discovered this little tip, I couldn't get anyone to eat it. Now it's piled onto people's plates.
*Throw in berries with your cranberries to reduce the tartness.*
Each year it's different what I add, depending on what is in my freezer. Usually I have raspberries on hand, but this year it is blueberries and blackberries.
Here's my recipe:
12 oz. cranberries
1 cup fresh squeezed orange juice (or you can use water if you want)
1 cup sugar
Orange zest
pinch of salt
blueberries, blackberries, raspberries, etc. (up to 12 oz.)
Note: You'll notice I don't add any spices like nutmeg or cinnamon. I found that distracts from the flavor and I end up with uneaten cranberry sauce.
Start on a medium heat to bring the mixture to a boil, when the cranberries start popping, turn it down to a simmer. Stir often or else the sugar will burn on the bottom of the pan. Once all the berries have popped, let it simmer for about a minute or two. It should be a jelly-like consistency.
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