Tuesday, October 21, 2014

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Recipe: Fresh & Cooked Cranberry Sauce

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The majority of cooking for Thanksgiving happens on Thanksgiving Day, but some items like pies can be made ahead of time. The same goes for today's recipes for two versions of homemade cranberry sauce, one cooked and one fresh.

Ingredients:

Cooked Version:
1 12-ounce bags of cranberries
3/4 cup light brown sugar
1 cup apple cider
1 cinnamon stick
1 tsp grated fresh ginger
1 Tbs grated orange zest

Fresh Version:
1 12-ounce bags of cranberries
1/2 cup white sugar
Zest from 1 large orange
Juice from 1 large orange
1 tsp grated fresh ginger

Procedure:

Cooked Version:
Add the 12-ounce bag of cranberries to a pot on the stove top with the light brown sugar, apple cider, cinnamon stick, grated fresh ginger and grated orange zest and bring that up to a boil.

Once that does come to a boil, turn the heat down so it is simmering along and let it cook along for 10 to 15 minutes until the cranberries have popped. Then turn the heat off and let it cool down a bit.

Place it into a container and into the fridge and, when it has cooled down completely, put a lid on that as well.

Fresh Version:
Add the 12-ounce bag of cranberries to a food processor and add the scant amount of white sugar, the zest and juice from one large orange, the grated fresh ginger add then puree that until it is finely chopped. Put the fresh sauce into a tightly sealed container and keep that in the fridge.

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