Recipe Junction

Our Favorite Recipes'

Don't sour on making your own cranberry sauce

Making cranberry sauce from fresh berries doesn't really take all that much longer than opening a can, columnist Amy Topel writes in “The Green Guide.” You can make it several days ahead and refrigerate it until you are ready to serve it. Recipes can be varied to suit taste. The most important thing, Topel says, is to balance the natural sourness of the cranberries.

Cranberries require quite a bit of sweetener to make them palatable, she says. If you are comfortable using white sugar, balancing out the tartness is easy.

“If you try to avoid processed sugar, you can use honey or a combination of honey and rice syrup,” she says. “I recently experimented with fruit-juice concentrates and was very pleased with my results.”

Here are two of her recipes.

Whole Cranberry Sauce

Makes 2 cups

• 4 cups fresh cranberries
• Juice of 1 orange
• 1 to 1 1/2 cups granulated sugar, to taste

Place cranberries in a pot with 1 cup sugar and orange juice. Bring to a simmer and cook, stirring frequently, for 5 to 10 minutes, depending on desired consistency. Allow to cool a bit before tasting; add more sweetener if desired.

Granulated-Sugar-Free Cranberry Sauce

Makes 2 cups

• 4 cups white grape juice
• 4 cups fresh cranberries
• 1 tablespoon orange juice concentrate or juice of 1 orange
• Pour grape juice into a pot and simmer over medium heat until it has reduced to 11/2 cups.

Add the cranberries and orange juice concentrate. Bring to a simmer and cook, stirring frequently, for 5 to 10 minutes, depending on desired consistency. Allow to cool and serve.

Prior | Submit your recipe | Next

Add to Your Social Bookmarks: Del.icio.us Digg Furl Reddit Simpy Spurl Y! MyWeb - StumbleUpon