We love cranberry sauce. Love it!
Used to buy cans and cans of it back in California. (What were we thinking?)
These 2 recipes will blow your taste buds away. You just need to locate fresh cranberries.
Interestingly enough, the day after thanksgiving Wal-mart got rid of all their frozen cranberries nationwide. (Where did they all go?)
Since we are home for Thanksgiving, we decided to make standard Cranberry Sauce and Jalapeño Cranberry sauce. The jalapeño recipe below is also fantastic!
If only we could get fresh cranberries in China. Sigh.
Cranberry Sauce
INGREDIENTS
- 12 ounces cranberries
- 1 cup white sugar
- 1 cup orange juice
DIRECTIONS
- In a medium sized saucepan over medium heat, dissolve the sugar in the orange juice. Stir in the cranberries and cook until the cranberries start to pop (about 10 minutes). Remove from heat and place sauce in a bowl. Cranberry sauce will thicken as it cools.
Jalapeño Cranberry Sauce
INGREDIENTS
- 12 ounces fresh or frozen cranberries
- 1 cup water
- 1 cup white sugar
- 3 jalapeno peppers, seeded and minced (Wear Gloves!)
- 2 teaspoons lemon juice
DIRECTIONS
- Rinse berries in cold water; drain.
- In a saucepan, mix water and sugar; stir to dissolve sugar. Bring to boil. Add cranberries, Jalapeno peppers, and lemon juice, and return to boil. Reduce heat and simmer gently for 10 minutes, stirring occasionally. Add sherry and stir well. Remove from heat and let cool completely at room temperature.
- Refrigerate in a glass container with cover.
