Skip to main content

Jellied Cranberry Sauce

I grew up having cranberry sauce from a can on Thanksgiving day. I loved it! I've tried whole cranberry sauce and wasn't a fan. Then I realized I can make my own cranberry sauce! So I few years ago, I tried to make my own. I discovered it's ridiculously easy to make and wow! so much better then the canned stuff I had been eating my entire life. Now, I won't ever eat it from the can again! I make of lot of cranberry sauce. I don't think I have to make this much, I give some away. You don't have to make as much as I do.

I started with 44 oz. of cranberrys. I put 3 1/2 cups of water in a large pot added 3 1/2 cups of sugar and brought to a boil. I turned it down to a simmer and listen to the cranberrys pop! I love this part. I stir it up until they stop popping.

I used my hand blender to make sure I all the cranberry's were ground up. I then used the juice of one orange, a very ripe, juicy orange. I squeezed it right into the pot. I decided to add some cloves this year. I've never made cranberry sauce with cloves but figured I would give it a whirl. I didn't want to add to much. You know I don't measure really so I will be honest, I but one shake of cloves in it. As I was stirring it up I could smell the cloves! I was a little nervous that the little shake of cloves I put in was too much. WOW the frangrance! Ok I guess we will just see. I added in a gelatin packet. I have read a bunch of recipes that don't use any at all and I can't imagine how runnuy it would be because even with adding one packet it really doesn't make a huge difference. 
I then run all of it through a strainer and then pack it up in containers and refridgerate! BAM! Done.

OK so I have to tell you, fter I refridgerated for a bit I ate one of the small containers to see about the cloves. WOW! It's not overpowering but gave it a great flavor!! I will continue to add the cloves in for years to come!!! I Loved it!!! 

Comments

Popular posts from this blog

Lasagna

I'm a little behind in my postings because of Thanksgiving, family and being a little busy but that doesn't mean I was not cooking! I was in the kitchen. Knowing we were going to have Turkey and leftovers, I decided Lasagna was a perfect before Thanksgiving meal. Lasagna, such a simple meal. Cheesy ooey gooey deliciousness. I finally used the last of my sauce. I had maybe enough so I decided to add a can of petite diced tomatoes to my sauce just to make sure. I don't heat up the sauce before adding to the lasagna. First, its an extra step and it's going in the oven anyway and I also don't want to prematurely melt or cook cheese. I add sausage to mine for flavor. I usually use hot loose Italian sausage, but you can use link just peel off the casing before cooking, trust me I've done this MANY times. So I usually cook the sausage first and let it cool. Next, I mix up the ricotta. The rule for eggs, use 2 eggs per pound no matter what.This includes ricotta or mea...

Chicken Parm

Ok, It's Chicken Parm night. Not that it's a special night or anything but.... I made a pot of sauce the other night before I started this blog. I had used plum tomatoes from the garden. The last of them as it is November but I had blanched and pureed them and then froze it. Anyway, you can't make Chicken Parm without homemade sauce. Anyway, I take out 3 bowls, one I put flour in, add some pepper, the second I scrambled 2 eggs with a clove of garlic and the 3rd I added breadcrumbs Italian seasonings and grated parmesan. I cut the chicken breast put them in a plastic bag and pound them out thin. Dredge the chicken in the flour, eggs, and then breadcrumbs. Fry in olive oil Put them in baking dishes I spread sauce on the top, flipped it over and put sauce on the other side. Sprinkled some parmesan cheese on them grated mozzarella. Bake in the oven 350 until cheese is melted and bubbly. Of course, I cooked up some macaroni and topped with sauce for a full meal.  ...

Empanadas

Empanadas...they're delicious and the kids love them!! I never have leftovers when making these. If I have some they disappear before morning. You can put different fillings in, I made beef this time. I first browned up hamburger meat 1.5 lbs, I diced up an onion and put that in and then I added a can of green chiles. Now you can add peas, which I like but the boys aren't super fans of peas in general. I add pepper and the key ingredient: Goya Adobo. It's a Hispanic all purpose seasoning which is fabulous! I use it in a variety of dishes and always have it on hand. I add some cilantro. I also added some cheese not a lot about 3/4 cup. You can add it individually when filling the empanadas or not add cheese at all up to you. I used Monterey Jack but a white cheese is what you use when making cheese empanadas.   I actually let the meat mixture cool down before filling them. it makes it easier to stuff the empanadas because the dough gets soft and then br...