I've often heard children say, "There's nothing to do today". I beg to differ. I'd like to inspire you to do something. Anything. Read. Bake. Hike. Fish. Plant. Sail. Climb. Play. Reach. Move. Laugh. Dream; and take time to sit with me on The Old Granite Step.

Wednesday, November 26, 2014

Homemade cranberry sauce; it's very easy to make!

I've heard people complain about making cranberry sauce.  It's runny or it never jelled.  If you follow the simple recipe on the back of the cranberry bag, it's actually very easy!
It doesn't matter what brand you use. 


Pick off any stems.

Bring sugar and water to a boil.

The sugar will dissolve and the mixture will look like water.

I love the different sizes and colors.

Once the water starts to boil, carefully add the cranberries.

Stir occasionally and boil for 10 minutes.  You'll see the cranberries start to split.

Wait for the mixture to return to a boil, then start your 10 minute timer.  Do not over cook.

The cranberries have begun to turn to jelly.

Pour into a bowl and let cool at room temperature.  Cover and refrigerate.  That's it. 

Done!  Time to watch the snow.

Use cranberry sauce on your Black Friday turkey sandwich. Enjoy!

Author's note:  Ten minutes after everyone was done with dinner I realized that I forgot to put the cranberry sauce on the table!  Guess what we'll be having with dinner tonight?!

1 comment:

  1. I don't even boil the water and sugar first. I dump everything -- rinsed/sorted berried, water, and slightly less than a cup of a sugar -- into a pot, and cook. I usually do two batches at once, and keep the jelly in a canning jar in the fridge. We use it with just about every sort of roast (turkey, chicken, beef, pork) all through the year, so I stockpile bags of berries in Nov and Dec and freeze them. I pull them out and make a new batch when necessary.