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

Post a Comment

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...
Post a Comment
Read more

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.  ...
Post a Comment
Read more

Arroz con Pollo (chicken and rice)

I love this dish and there are so many variations. Most Latin and Caribbean countries have their own version of Arroz con Pollo and this one is mine. First, make the rice. I used 3 cups of water and then, of course, a packet of Sazon. While the rice is cooking, Cut up chicken. I use boneless breast but again, you can use whatever you wish. I cut them into small chunks and sautee them in some olive oil. I dice up an onion and add that when the chicken is almost done. I then add frozen peas once the onions are translucent. I put some minced garlic and another sazon packet in at this point as well. Once the peas are cooked and the rice is done, I dump the rice into the meat mixture and stir it up. I add Adobo generously, but careful not to add too much because it can become too salty. The bottle is with numerous holes for a reason so don't be scared! Mix it up well. Then I chop up fresh cilantro about a half a cup and stir. Serve. Feel free to serve it with Ahi, o...
Post a Comment
Read more