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Thanksgiving - Cranberry Sauce Make your own. Easy and so intensely flavorful! *For a crowd
This recipe makes 5 cups. A small scoop (not my smallest, but next) is less than 1 ounce. So this recipe will serve 40-50. Make a double recipe, which will easily fit in the 8 qt pot, to serve 100. Serve with clean or gloved hands pressing in just a scoopful. This makes a pretty ball on the plate. Stir together in 8 qt pot:
3 - 12 oz bags cranberries (36 oz), fresh or frozen put through 'french fry' blade on bosch. (very coarsely chopped). With: 12 oz pure cane sugar Let sit all night. (macerating, it is called) With the lid on, bring to a light simmer and cook until it is thick and sweet, about 15 minutes. Have clean jars (recipe made 5 cups) ready. Fill close to the top while sauce is hot. Wipe tops and cap them. Let them cool on the counter or process in the steam canner for 15 minutes for a really tight seal. The cranberry sauce will keep through the winter season to use on cranberry coffee cake! YUM! ~To increase recipe: add 12 oz cranberries with 4 oz sugar (3-1) ~Simpler method Just weigh cranberries into pot and add 1/3 their weight in honey or sugar. Bring to a simmer and cook until you like the consistency. You may need just a speck of salt to taste.
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