Sunday, November 24, 2013

Homemade Cranberry Sauce
A Foodie's Valhalla

I like to call the upcoming week a Foodie's Valhalla!
Thanksgiving is a wonderful Celebration where we sit as a family / friends to share in a meal and give Thanks for all that we share and experience as a community.
It is a Fantastic way to validate my mission in Blogging,  Food is Absolutely a big expression of LOVE !
Please try to take a moment to sit back and observe your surroundings this week. Observe the Community, the Family, the genuineness of your Gratitude. Be aware that you are here, you are able to share a meal. The contents of the meal really doesn't matter, the size of the meal or company don't matter. Being ALIVE and able to experience it, is ALL that matters. Take that moment and observe it, take it in and experience FULL enjoyment in it. Happy Thanksgiving ALL :)

Homemade Cranberry Sauce ©

Cranberry Sauce

24 oz Fresh Cranberries
2 1/2 Cups Water
1 Cup Sugar (to taste)
Zest of 1 Large Orange
Juice of 1 Large Orange
2 Tbsp (unflavored) Gelatin dissolved in 1/2 cup warm water.

Cranberry Sauce Jarred ©

Place Cranberries, Zest, Juice and Water in a Large Pot, bring to Boil, reduce to Low Simmer ("2" on an electric stove) for 15 mins.
Remove from Heat, Add Sugar, 1/2 cup at a time.
TASTE. Keep adding until you are happy.
Add gelatin if using.
*Cranberry skins have natural pectin, so at the end of the simmer, you will have a nice compote that will thicken slightly when cold. But, if you'd like to strain them out, add the gelatin and combine until completely integrated in the remaining sauce, for a thicker sauce.
Let sit, 15 mins until cool enough to transfer to storing container. Refrigerate until ready to use. Serve Cold.
(Personally I keep the skins in my compote for a natural tasting and looking end result)