This upcoming weekend is Canadian Thanksgiving and we celebrate it in our home with family and friends and of course, Turkey and all the trimmings. I am getting a bit of a head start today by making the Cranberry Sauce.
I make a big batch because I always need to send some home with a couple of the guests. The recipe is very easy to half if you only need a small batch. This one makes about 8 cups of sauce.
- 8 cups of cranberries – the local Yellowpoint Cranberries are fabulous
- zest of 2 oranges
- 1 and 1/2 cups of water
- juice of 2 oranges
- 2 cups of sugar
Throw it all into a large pot and bring to a boil. Cook for about 10 – 12 minutes. I like lumpy sauce – lots of cranberry chunks so if you like it a little smoother, cook a little longer.
Once the pot is off the stove, add 3 tablespoons of Grand Marnier or Triple Sec. Stir into the sauce and then pour into bottles. You can seal them if you like. I usually just pop them into the back of the fridge once they are cooled.
The house smells so good as the sauce cooks.
One of the things I love about this recipe is the colour of the berries mixed with the colour of the peel as it is cooking! It reminds me of one of my favourite Handmaiden colourways – Sangria. The header above is a photo of yarn from Handmaiden dyed with Sangria. Even when I cook I am thinking about yarn! LOL!
Happy Day!
Lynette
