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12-20-2009
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Long-Time Member (500+ posts)
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Join Date: Dec 2007
Posts: 2,249
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Topic: cranberry sauce
cranberry sauce
hey, does anyone have a simple easy recipie for cranberry sauce for turkey. For some reason I have frozen cranberries in my freezer and need to know how to cook them. No clue how they got there but I want to cook them. Thanks.
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12-20-2009
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Member
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Join Date: Sep 2006
Posts: 1,648
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Topic: cranberry sauce
One cup of water
One cup sugar
bring to boil, add cranberries (whole bag, approx. 2 cups), bring back to a boil, reduce heat to medium and cook until the skins pop, stirring frequently.
Be aware they will pop juice all over your stovetop if you keep the heat up too high.
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12-21-2009
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Long-Time Member (500+ posts)
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Join Date: Dec 2007
Posts: 2,249
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Topic: cranberry sauce
Yes, that sounds so fimilar from somewhere. I think I saw Mom cook them and now that you mention it I seem to remember them popping over the pot. I just didn't know the amounts of water and sugar. Thanks Mrs. B
I've lost 110 pounds so I wonder if I could use splenda instead of sugar? What do you think? Does the sugar add to the thickening of it?
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12-21-2009
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Long-Time Member (500+ posts)
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Join Date: Jan 2006
Posts: 592
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Topic: cranberry sauce
Ingredients:
2 Bags Ocean Spray whole cranberries
1 Navel orange, its juice and zest
1/4 teaspoon fresh Nutmeg (c’mon man…grate your own!)
1-1/2 cup sugar
Directions:
1. Add all ingredients to a heavy bottom pot over medium high heat, after it comes to a boil, cover turn to low and cook for about 35 minutes until the berries explode and cook down.
2. Cool off to thicken naturally.
Chef’s Note:
Take the pot you cooked these in and place it in the sink then fill with ice cold water about halfway up the sides of the pot (not in the pot) stir occasionally to cool off, refrigerate. This can be made in advance and frozen.
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12-21-2009
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Long-Time Member (500+ posts)
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Join Date: Jan 2006
Posts: 592
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Topic: cranberry sauce
Quote:
Originally Posted by inuit
I've lost 110 pounds so I wonder if I could use splenda instead of sugar? What do you think? Does the sugar add to the thickening of it?
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It's not the sugar that causes the thickening. It the pectin in the cranberries that does it. If you wish to use splenda check out there web sight. When using some sweeteners, high heats can do funky thing to it. I'm not sure if it affects splenda or not.
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12-21-2009
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Long-Time Member (500+ posts)
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Join Date: Jan 2006
Posts: 592
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Topic: cranberry sauce
Here is a recipie right from the splenda web site.
Ingredients
- 1 teaspoon cornstarch
- 1 cup SPLENDA® No Calorie Sweetener, Granulated
- ˝ cup water
- 3 cups fresh or frozen cranberries
- 1 medium orange, peeled and sectioned
Directions
1.Combine cornstarch, SPLENDA® Granulated Sweetener and water in a medium saucepan, stirring until SPLENDA® Granulated Sweetener and cornstarch dissolve. Stir in cranberries and orange sections; bring mixture to a boil, stirring constantly, over medium-high heat. Reduce heat, and simmer, stirring often, 5 minutes or until cranberry skins begin to pop and mixture begins to thicken. Set aside to cool. Cover and chill at least 3 hours.
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12-21-2009
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Long-Time Member (500+ posts)
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Join Date: Dec 2007
Posts: 2,249
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Topic: cranberry sauce
Wow, thanks oasis. I feel stupid but I have to ask. Do you leave the orange in the cranberries or is it just there to lend flavour to the mixture? Do you take the orange out once it all cooks and cools. Thank you for the two recpies.
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12-21-2009
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Long-Time Member (500+ posts)
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Join Date: Jan 2006
Posts: 592
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Topic: cranberry sauce
The second recipe I got from the Splenda web site. I've never tried it. If it were me, I would use the zest from the orange, then juice the orange. I don't think I would like big chunks of orange in my cranberries.
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12-21-2009
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Long-Time Member (500+ posts)
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Join Date: Dec 2007
Posts: 2,249
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Topic: cranberry sauce
Thank you, that makes sense.
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12-23-2009
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Long-Time Member (500+ posts)
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Join Date: Dec 2007
Posts: 2,249
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Topic: cranberry sauce
I discovered my oranges went bad in the fridge so I made Mrs. B's recepie. It was tart, sweet and wonderful. I just had a huge chunk of homemade bread with some of it on it. MOUTHWATERING. YUMMY. cooked it for the turkey but had to try some of it on bread to be sure it was fit to eat. YUMMY. I see 10 pounds in my near future!!
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02-16-2010
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Member
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Join Date: Jan 2006
Posts: 1,121
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Topic: cranberry sauce
Quote:
Originally Posted by oasis
Here is a recipie right from the splenda web site.
Ingredients
- 1 teaspoon cornstarch
- 1 cup SPLENDA® No Calorie Sweetener, Granulated
- ˝ cup water
- 3 cups fresh or frozen cranberries
- 1 medium orange, peeled and sectioned
Directions
1.Combine cornstarch, SPLENDA® Granulated Sweetener and water in a medium saucepan, stirring until SPLENDA® Granulated Sweetener and cornstarch dissolve. Stir in cranberries and orange sections; bring mixture to a boil, stirring constantly, over medium-high heat. Reduce heat, and simmer, stirring often, 5 minutes or until cranberry skins begin to pop and mixture begins to thicken. Set aside to cool. Cover and chill at least 3 hours.
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I know this is old now, but might be good info, we make this for every turkey dinner. With the oranges, once it is cooked and thinkened, we take out the chunks. it taste a little different than reg cranberry sauce, but it is good.
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