Wham Cran Thankya Man

Trying to think of a cranberry pun proved more difficult than anticipated.

The other day CB and I were out for a jaunt and I ended up coming back with half a grocery bag full of wild cranberries. There was a nice patch of the juicy wee buggers along the path right on the ocean.

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They have been sitting on the ground for a few weeks of frost and maybe even some snow, so the sugars content was super high. They were still firm and crunchy, full of juice, and tasted like a bit spicy like nutmeg. Gorgeous.

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I had them in the fridge for a couple of days before I could get to them, but you wouldn’t know it. Cranberries last forever. I laid some out single file on a sheet tray in the freezer to freeze for later, but ended up just making more cranberry sauce with them anyway.

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Very easy to clean, the berries float and the grassy bits mostly fall to the bottom. I let the water run and just lifted small handfuls of berries out, through the running water to wash away the schmutz, and then into the pot.

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Making cranberry sauce is super easy. If you want a clear jelly, like the can, just boil the berries until they burst. Then strain off the juice by pressing through a mesh strainer or through a ricer/foodmill. Then add 1/2 as much sugar as you have berries and boil for 10-15 minutes until thick. Nothing fancy. This is the recipe for the whole berry cranberry sauce I just made because ya know, the skins are full of fibre, and everyone loves to poop!

Whole Berry Cranberry Sauce

1 cup sugar

1 cup water

1/2 tsp salt

4 cups whole cranberries

optional: orange zest, thyme, black pepper, garlic, etc..

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In a medium sized saucepan, combine sugar, salt and water. Bring to a boil, and let simmer 5 minutes.

Add in cranberries, and continue to simmer on medium heat for 10 minutes, stirring occasionally. Cranberries will burst, and sauce will thicken.

**Pour into sterilized jars and boil for 5 minutes to preserve.

Tada! You don’t have to boil the jars to preserve it if you are eating it within the next couple of weeks. Just keep it in the fridge. If you want to keep the jars through the winter, its a good idea to can them properly.

There ya go. If you’ve never made cranberry sauce before I hope you try it for christmas. Lalala!

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Author: Kara Lalalala

I write this blog for my family cause I am terrible at letters & emails.

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