Cranberry Sauce 2011
Nov. 26th, 2011 11:13 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
mishalak1½ pounds fresh or frozen whole cranberries (two packages 12 oz.)
1 cup liquid
2 cups sugar
2 oranges
2 lemons
Take off some of the zest of the lemons and oranges. Then juice two of the oranges and one of the lemons, you should have just short of 1 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. Using less liquid is better. The less liquid you start with the less you have to cook down.
This year what I actually did was just cook and then put into a bowl as I forgot to borrow my parents' food mill. It still tastes good, but the texture is not as nice.
1 cup liquid
2 cups sugar
2 oranges
2 lemons
Take off some of the zest of the lemons and oranges. Then juice two of the oranges and one of the lemons, you should have just short of 1 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. Using less liquid is better. The less liquid you start with the less you have to cook down.
This year what I actually did was just cook and then put into a bowl as I forgot to borrow my parents' food mill. It still tastes good, but the texture is not as nice.