Cranberry Sauce 2006
Nov. 22nd, 2006 11:04 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
mishalak1 package fresh or frozen whole cranberries (12 oz.)
¾ cup liquid
1 cup sugar, less one tablespoon
1 orange
1 lemon
Take off some of the zest of the lemon and orange. Then cut them each in half and juice to get about ¼ cup of liquid. Fill up the rest of the way with water. Add to pot with sugar and rinsed cranberries. Cook over medium high heat until all cranberries have popped and broken down. Put a food mill over another pot, preferably a wide one, and process the mixture. Be sure to keep grinding until only the inedible pulp is left in the mill, occasionally running it backwards one turn will help to clear the holes. Return remaining cranberry sauce to the stove top and cook over low heat until very thick. It should practically stand up even when hot. Pour into a mold, be sure not to use untinned copper as cranberries are very acidic.
A typical mold takes about two packages. I used four packages this year to fill two molds.
¾ cup liquid
1 cup sugar, less one tablespoon
1 orange
1 lemon
Take off some of the zest of the lemon and orange. Then cut them each in half and juice to get about ¼ cup of liquid. Fill up the rest of the way with water. Add to pot with sugar and rinsed cranberries. Cook over medium high heat until all cranberries have popped and broken down. Put a food mill over another pot, preferably a wide one, and process the mixture. Be sure to keep grinding until only the inedible pulp is left in the mill, occasionally running it backwards one turn will help to clear the holes. Return remaining cranberry sauce to the stove top and cook over low heat until very thick. It should practically stand up even when hot. Pour into a mold, be sure not to use untinned copper as cranberries are very acidic.
A typical mold takes about two packages. I used four packages this year to fill two molds.