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!

Cookbook Home | About | Search