1 pound cranberries (about 4 cups), thawed if frozen
2 cups sugar (I used 1 3/4 cups.)
1 tsp. ground coriander (I omitted.)
1 tsp. vanilla
|Ingredients ready to bring to a boil.|
Put the cranberries in a saucepan. Remove wide strips of zest from 1/2 orange. I used the zest from both oranges. Add to the saucepan with the juice of both oranges. Add the sugar, coriander (if using), a pinch of salt and 1 cup water. Bring to a simmer over medium heat. Cook, stirring occasionally, until the berries burst and the sauce thickens, 15-20 minutes.
|...coming to a boil.|
|Look at that beautiful color!|
Because I wanted my sauce to look more like it actually came from a can, I put my strained cranberry jelly in a round bottom mold. To unmold gently run a knife along all edges of the mold. Place a warm, moist towel on the bottom of the mold and give the mold a very easy tap. Mine slid right out. I will continue making this sauce every Thanksgiving and throughout the year!
Here are some scenes from our wonderful, fun-filled Thanksgiving feast:
Hope your holiday was filled with love and joy.
And now on to the Christmas season!
Tune in again soon for another episode of: