Cranberry Sauce

The one thing I never thought about making from scratch before the Real Whole food switch was Cranberry sauce. We only eat it a couple of times a year. And to be honest, my Hubby and I are not fans of it. However, I have 3 amazing daughters that are. So, I have spent the past 2 yrs trying different recipes and failing BADLY to make a sauce that I would actually want to serve. My daughters’ only criteria was that it had to be gelled and taste as close to the canned stuff as possible. This year I achieved it! My daughters LOVED it!

It was so incredibly difficult and hard to make. Seriously, I broke a sweat and thought about calling it quits several times because the recipe was just so involved! It is one of the most complicated recipes I have ever made!

Read on if you are brave enough and want to try it out….

Supply List:

12 oz Cranberries

1 to 1 1/2 cups Maple syrup (PURE…not the pancake syrup knock off)

2 Tbs dehydrated Orange peels (Can be found in the spice isle of most grocery stores)

Pot with a lid

Fine mesh strainer or cheese cloth

Spoon or spatula

2 Pint size containers

Directions:

Put the cranberries in the pot and add the maple syrup. If you want a sweeter cranberry sauce add the 1 1/2 cups of maple syrup. If you want it less sweet, add 1 cup of maple syrup. The choice is yours.

Cranberries and maple syrup...

Cranberries and maple syrup…

Next add the orange peels.

Dehydrated orange peels...

Dehydrated orange peels…

Put the lid on the pot covering it almost 100% and heat on med.

My lid of my pot was my Hubby's Nana's set. I LOVE using her pots to cook with. I can feel the love coming through them and they were actually built to withstand the abuse of cooking!

My lid of my pot was one of my Hubby’s Nana’s cooking sets. I LOVE using her pots and kitchen supplies to cook with. I can feel the love coming through them and they are actually built to withstand the abuse that is called cooking!

Stir occasionally. You will notice the cranberries will burst open from the heat.

Cranberries are bursting open!

Cranberries are bursting open!

Continue to heat until the cranberry sauce thickens.

Sauce is getting nice and thick. The smell at this point is so yummy!

Sauce is getting nice and thick. The smell at this point is so yummy!

Next strain the cranberries through a strainer into a container until the seeds and pulp are the only thing left in the strainer.

Cranberries getting strained into a pint size mason jar...

Cranberries getting strained into a pint size mason jar…

Place it into the fridge until it cools completely. It will turn into a gel like consistency.

Here it is...You can remove the foam on top or leave it. I had no issues leaving it.

Here it is…You can remove the foam on top or leave it. I had no issues leaving it.

I personally empty the pulp and seeds into another container to use later…cranberry orange muffins, pancakes, waffles, bread. Yeah, my imagination is pretty endless for the pulp…

Pulp in another container to be used this weekend in baking....

Pulp in another container to be used this weekend in baking….

There you go, the incredibly difficult, hard to make, very involved, and one of the most complicated recipes you will ever make.

Man, I need a glass of wine and a massage after this one!

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