Sunday, November 21, 2010

Cranberry Sauce x2

Can-Berries was a blast. My industrious guests made two kinds of sauce, survived floods AND hail, and had way too much fun with kitchen-aid attachments. We ended with a homemade feast - sauce, my favorite local cheese, pickles, and carolyn's apple galette!)

Even if you missed out on the fun, it's not too late to make your own sauce for the holidays! I love a classic sauce with a very traditional sweetener. This year I was excited to also try a more locally-influenced recipe. The pears and honey gave the sauce a jam-like consistency and milder flavor - not what I would choose to serve with all the trimmings, but delicious, and perfect for winning over cranberry holdouts.

Rebecca’s Decadent Cranberry Sauce
16 oz fresh cranberries
zest and juice of a large orange
1 cup water
1 cup maple syrup

Put everything in a pot and boil the crap out of it for 40 minutes or so, until thick and saucy, adding water and squishing as needed. Let cool. (Or process in jars for 10 minutes.)

Cranberry Sauce with Pears and Honey
Adapted from this recipe

1/2 cup water
2 pears - peeled, cored and diced
1 (12 ounce) package fresh or frozen cranberries
1 cup honey, or to taste
1 tablespoon fresh lemon juice
1 teaspoon grated lemon zest

In a medium saucepan, bring the water to a boil. Stir in pears, cranberries and honey. Reduce heat to medium and continue to cook until cranberries pop and the mixture thickens, about 20-30 minutes. Remove from heat and stir in the lemon juice and lemon zest. Cool to room temperature, then store covered in the refrigerator for up to one week. (Or process in jars for 10 minutes.)

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