My mother, Helen, was a cook. She had the knack for creating the most wonderful tasting food, and our family gathered around her table every evening to partake in the dishes she lovingly made for us. Thanks, mom; this blog is a tribute to you.
Home Made Cranberry Sauce
Helen's Recipes
On Thanksgiving, nothing beats homemade sweet cranberry sauce.
Start-To-Finish: 30 mins.
Ingredients:
1/4 cup freshly squeezed orange juice.
1/4 cup 100 percent cranberry juice, not cocktail.
1 cup unfiltered organic raw honey.
1 pound fresh cranberries, approximately 4 cups.
Directions:
Wash the cranberries and discard any soft ones.
Combine the orange juice, cranberry juice, and honey in a 2-quart saucepan over medium-high heat.
Bring to a boil, then reduce the heat to medium-low and simmer for 5 minutes.
Add the cranberries and cook for 15 minutes, stirring occasionally, until the mixture thickens.
Do not cook for more than 15 minutes because the sauce will not set as well.
Remove from the heat and set aside for 5 minutes to cool.
Spoon the cranberry sauce into the molds with care.
Place in the fridge overnight.
Remove from the refrigerator, turn the mold over, and slide the sauce out.
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