The Italian side of my family has a tendency to make anything from scratch as they possibly can, especially when it comes to the all-important holidays. When it comes to Thanksgiving (or any other time you need a turkey), "cranberry sauce" just doesn't do it justice... Ergo? "Cranberry Love" :)
From the Kitchen of: Jeanne (aka Mom)
Yields: Approximately 3 cups
Ingredients:
* 2 (12 oz) bags of fresh cranberries
* 2 cups of granulated sugar
* 2 cups of apple cider
Yields: Approximately 3 cups
Ingredients:
* 2 (12 oz) bags of fresh cranberries
* 2 cups of granulated sugar
* 2 cups of apple cider
1. Gently bring the ingredients to a boil in a sauce pan over medium heat.
2. Reduce heat (if necessary) and continue to boil until most of the cranberries have burst/popped.
3. Remove from heat.
4. (optional) Use an immersion blender to slightly blend the whole cranberries to make your sauce a little smoother. (You can definitely leave them whole, if that's your preference!)
5. Pour into a dish and chill in the refrigerator.
Some tricks of the trade...
* Be SUPER careful when using the immersion blender with the hot sauce - if you even slightly lift the blade out of the mixture, you end up spraying hot, red sauce EVERYWHERE... (been there... done that... more than once...) Resist the urge to rush and just blend slowly and in bursts...
* You may want to make this the day before so that it has plenty of time to chill (otherwise it just turns out a little more saucy) :)
* If you put saran wrap over the dish in the fridge, you can avoid having a weird film form on top of your cranberry.
* Turkey left overs? DEFINITELY make sandwiches and use Cranberry Love instead of mayo!
2. Reduce heat (if necessary) and continue to boil until most of the cranberries have burst/popped.
3. Remove from heat.
4. (optional) Use an immersion blender to slightly blend the whole cranberries to make your sauce a little smoother. (You can definitely leave them whole, if that's your preference!)
5. Pour into a dish and chill in the refrigerator.
Some tricks of the trade...
* Be SUPER careful when using the immersion blender with the hot sauce - if you even slightly lift the blade out of the mixture, you end up spraying hot, red sauce EVERYWHERE... (been there... done that... more than once...) Resist the urge to rush and just blend slowly and in bursts...
* You may want to make this the day before so that it has plenty of time to chill (otherwise it just turns out a little more saucy) :)
* If you put saran wrap over the dish in the fridge, you can avoid having a weird film form on top of your cranberry.
* Turkey left overs? DEFINITELY make sandwiches and use Cranberry Love instead of mayo!
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