So, what’s your preference, jellied cranberry sauce or a fresh made relish? I like them both to be quite honest! I don’t snub my nose up at the “stuff out of the can” I love that you can shake this gelatinous canned shaped cranberry solid to come out in perfect form. And how convenient is it that the can ribs are molded on the side showing you where to slice it perfectly?! If you’re like my husband he even uses the can lid to slice through it!
Nellie, she will take this canned cranberry and slice it and then layer it with a cream cheese mixture! Seriously delicious! I think she might have gotten that recipe from Paula Deen. I also love a homemade fresh cranberry relish with orange zest and apples. You generally pulse fresh relishes in the food processor. Or, you can take this same recipe for the fresh relish and cook it down and transform it into a very saucey sauce.
If you haven’t made your own before you should try. Hearing the cranberries “pop” and the smell of the orange zest from the bubbling steam, makes you want to hum a Christmas jingle.
No thickener is needed for this cooked cranberry sauce. Once the cranberries have bursted they are full of their natural thickener, pectin. So, no gelatins or jell-o’s are needed! Keep those for your mold!
12 oz bag fresh cranberries
1 cup of pealed and chopped apple
1/2 cup orange juice
3/4 cup sugar
2 tablespoons honey
1 tablespoon orange zest (about one whole orange)
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
Optional: 2 oz grand mariner or triple sec
Place all the ingredients in a sauce pan and cook on medium-high for 15-20 minutes or until most of the liquid has reduced – stirring occasionally. You’ll hear the cranberries popping – don’t worry, that’s what you want them to do. Remove from heat and serve. Cranberry sauce can be made days ahead and brought to room temperature or slightly heated before serving.
*recipe first seen and created by Tahnycooks blog