Homemade Cranberry Sauce 2 ways. Don't buy a can!

You owe it to yourself to have a better cranberry sauce this year than you'd get from a can. It's easy to make, it can be done ahead of time and ready to go at a moment's notice.
This video shows you how to make a pretty basic but tasty cranberry sauce and another one that's a little more on the fancy side and will definitely check all the boxes you'd expect from a gourmet cranberry sauce.
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Ingredients Cranberry Sauce with Portwine:
1 bag of cranberries (16oz)
1/2 cup brown sugar
2 heaped Tbs of Orance Juice concentrate (the frozen stuff)
Zest of half an untreated Orange. If untreated not available, use a few drops of orange flavoring oil
Zest of half an untreated Lemon. If untreated not available, use a few drops of lemon flavoring oil
5 Juniper Berries
5 Cloves
1 Cardamom Pod
1/2 tsp Nutmeg ground
2oz Portwine
2oz Pommegranate Juice
2oz Water
Method:
➡️ Add the 3 liquids to a pot, add the spices except the Nutmeg and infuse the liquid over low heat for a few minutes. Remove the spices. Ideally you use a tea egg or a t-sac for this, that makes extraction easier. Otherwise just use a sieve.
➡️ Add both types of zest, the nutmeg, the orange juice concentrate and the cranberries
➡️ Cook on low to medium until the cranberries pop
➡️ Add the sugar and continue cooking on low for another few minutes.
➡️ Adjust the texture to your liking. You can blend it smooth, run a stick blender or a potato masher thru to get a semi-smooth texture or just leave it with bits and pieces in it.
➡️ If you want to preserve it for later, bring to a simmer and fill into a jar while boiling hot. Place the jar in a bowl with an inch of hot water to prevent the jar from cracking and to catch any mess you make. Fill the jar to the rim, clean the rim, screw the top on and turn upside down onto a towel to let cool. No need for a water bath canning cycle because there is enough sugar in it and the jar will be sterile from filling to the top and inverting it.
➡️ Enjoy!
Ingredients Cranberry Sauce with Apple Bits:
1 bag of cranberries (16oz)
1 Apple, peeled, cored and cut into pieces
1/2 cup of brown sugar
2 heaped Tbs of Apple Juice concentrate (the frozen stuff)
Zest of half an untreated Orange. If untreated not available, use a few drops of orange flavoring oil
Zest of half an untreated Lemon. If untreated not available, use a few drops of lemon flavoring oil
1 sprig of fresh rosemary
1/2 cup of water
Method:
➡️ Add the water to a pot, bring to a simmer, add the rosemary and steep for a few minutes
➡️ Remove the rosemary, add the two types of zest, the apple juice concentrate, the apple pieces and the cranberries
➡️ Cook until the cranberries pop open
➡️ Add the sugar and continue to cook on low for another few minutes
➡️ Adjust the texture to your liking. You can blend it smooth, run a stick blender or a potato masher thru to get a semi-smooth texture or just leave it with bits and pieces in it. I would recommend to leave some bits and pieces in it because then there's apple and cranberry bits to make it interesting.
➡️ If you want to preserve it for later, bring to a simmer and fill into a jar while boiling hot. Place the jar in a bowl with an inch of hot water to prevent the jar from cracking and to catch any mess you make. Fill the jar to the rim, clean the rim, screw the top on and turn upside down onto a towel to let cool. No need for a water bath canning cycle because there is enough sugar in it and the jar will be sterile from filling to the top and inverting it.
➡️ Enjoy!
Tags:
#recipe #fromscratch #cookingfromscratch
#cranberrysauce #cranberries #thanksgiving #cranberysaucerecipe