Cranberries

 

Homemade Cranberry Sauce

A Perfect Side Dish for your Thanksgiving Table.
AuthorCatherine’s Plates

Ingredients

  • 12 oz fresh cranberries, rinsed & picked through
  • 3/4 cup white granulated sugar
  • 1/2 cup freshly squeezed orange juice
  • 1/2 cup water
  • 1 pinch salt (1/8 tsp)
  • 1 cinnamon stick
  • 3 orange peels

Instructions

  • In a large sauce pan combine sugar, orange juice & water. Place burner on medium heat and stir to combine. Allow to simmer until sugar has melted.
  • Stir in cranberries, salt, cinnamon stick, and orange peels. Bring back to a simmer and stir frequently for 10 minutes until most of the cranberries have popped. Along the way use spatula to press down on cranberries for a thicker sauce.
  • Turn off heat. Allow to cool for 30 minutes. Remove cinnamon stick and orange peels.
  • Cover and refrigerate until ready to serve. This recipe can be made up to 3 days in advance.

Cranberry Salad
as seen on : Come Sit at my Table
https://youtu.be/GZ_VVKO2uDA?si=KjkJ1VTAa286mHUs 1 pound cranberries 1 cup white sugar 1 pint heavy whipping cream 3/4 bag mini - marshmallows (about 4 1/2 cups) 20 ounce can crashed pineapple, well drained Wash the cranberries and remove any bad berries. Grind the cranberries and then stir in the white sugar. Let stand for 2 hours. Whip the heavy cream to stiff peaks. Stir in the marshmallows and allow to stand in the refrigerator for 2 hours. After allowing the cranberry/sugar mixture and the whipping cream/marshmallows mixture to stand for two hours, drain the can of crushed pineapples. Fold together the pineapple with the cranberries, sugar, whipping cream, and marshmallows. Refrigerate 8 hours or overnight.

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