Yes, cranberries(along with Concord grapes and blueberries)are native to New England. So why on earth more people don’t make their own cranberry sauce using our native berry, I will never know! It is the simplest condiment to make and cheap as well. It may not be more than a few pennies less expensive than store-bought sauce, but you can add spices and flavors not found in store brands. Fresh cranberries are loaded with antioxidants as well as pectin, which is what is needed for great sauce. The two recipes below are for chunky cranberry sauce. If you want the jellied type, simply add 1 envelope of gelatin(just to be safe) into the cranberries after cooking in the first recipe, pulse them in a blender or food processor and strain through a fine strainer into a bowl and let it set in the refrigerator. That’s all!
I urge you to use your imagination with the first recipe. Combine half and half cranberries with raspberries, strawberries or even blueberries. Use a little cinnamon or even some heat in the way of red pepper flakes. How about adding some of your favorite vinegar, including Balsamic, before refrigerating? Play a little.
Cooked Cranberry Orange Sauce
The pectin in the orange rind also will help thicken this cranberry sauce.
1(12-ounce) bag fresh cranberries
1 cup sugar
1 cup cold water
Rind from 1/2 an orange, torn into 4 pieces
Simply boil rapidly all the ingredients until the berries pop open, about 4-5 minutes. Remove from stove, discard the orange rind and mash slightly. Pour into a bowl. Cover and cool in a refrigerator until completely cooled. You will notice the pectin gelling the sauce almost immediately. When cool, it will be even thicker.
Makes about 3 cups
Uncooked Cranberry-Orange Sauce
All you have to do is put 1(12-ounce) bag fresh cranberries, 1 peeled and segmented orange with the seeds removed and pulse until the desired texture is needed. Remove to a bowl, cover and refrigerate overnight. This, too, will thicken just slightly upon standing.
Makes about 2 1/2 cups