Wednesday, November 27, 2013

Jellied Cranberry Sauce

Since I was first introduced to cranberry sauce in the Thanksgiving of 1999, it was instant love. I was intrigued by how this bright red jelly that was sweet and tart at the same time brought out the flavors of the roasted turkey I enjoyed it with. This intrigue set me out on a journey to learn how to make this ruby-colored sauce at home. I found a few recipes and tweaked them to my liking. The result is this  sauce that's now become a staple at my Thanksgiving meza (table). You're probably wondering why I used a Granny Smith  apple and orange zest in this recipe. Orange and cranberries are a classic pairing of flavors. Orange zest highlights the tangy notes of cranberries, plus orange zest and Granny Smith apples are loaded with pectin. Pectin is a soluble gelatinous substance that is present in ripe fruits and is extracted for use as a setting agent in jams and jellies.
Sure, you can use the store bought cranberry sauce/jelly. But to me, the love is in the details and this sauce tastes like lots of  love went into making it. You can create this right in your kitchen. Here's how..
Serving Size: 4 cups
-Fine mesh strainer set over a medium mixing bowl (see image below).
-1 Granny Smith apple, cubed and tossed in 1 tablespoon lemon juice (to keep it from browning).
-1 12Oz. Package of fresh cranberries.
-The zest of 1 orange (reserve 1 tablespoon for garnish).
-2 cups granulated sugar.
Instructions for making the jellied sauce:
-In a medium saucepan, bring all the ingredients to a boil over high heat, stirring occasionally.
-Reduce the heat to low; cover and simmer for 7 minutes, or until the berries pop.
-Place a wire mesh strainer over a bowl. Pour the sauce into the strainer.
-Mash the cranberries with the back of a spoon or ladle until no pulp is left.
-You can serve the sauce immediately. You can also cool it completely and serve it at room temperature.
Serving suggestions: Tastes great spooned over roasted turkey.