Peggy is allowing me to make cranberry sauce for dinner at my sister Jackie’s Thanksgiving.
She even found a recipe for me. Most recipes on the web contain cranberries, sugar, orange juice and either ginger, vanilla, nutmeg or something like that.
The recipe was gleaned from the www.jocooks.com website and it’s listed as the world’s best cranberry sauce. We will see and report.
(Later that same day)
Preliminary results are excellent! This is some very tasty sauce!
Followup: I neglected to add the vanilla called for, and the sauce was none the worse for it. I can’t even think that vanilla would be necessary.
Insofar as we left all of the leftover sauce at my sister’s house, I made a new batch on Friday to appease the spousal unit for whom this blog is named. I measured only the sugar (3/4C) this time, using a 12-ounce bag of cranberries, the zest, juice and pulp of one navel orange, and 1/8 t of nutmeg. No vanilla. The pulp, I opine, adds a bit more flavor and texture to the mix.
We’ll see what the boss says…
Following up in 2020. Everything was great, and I’ve been instructed to make this again! Well, requested, but I know what she meant…
I chased down the connection to Jo Cooks, and found a bad link, depending on your browser, so I’ll put the recipe here, but with FULL CREDIT to Jo Cooks (jocooks.com) for the recipe.
- 12 oz cranberries (1 bag), rinsed
- 1/2 C orange juice, fresh or store-bought
- 3/4 C sugar
- 1/8 tsp ground nutmeg
- 1 tsp vanilla extract
- 2 Tbs orange zest
Assemble all ingredients in small saucepan. Bring to a boil on medium-high heat, stirring occasionally
Reduce to medium heat and boil for ten minutes, watching in delight as the cranberries pop (OK, my flair on the recipe…)
Cool and serve at room temperature.
Stores up to two weeks in fridge, six month in freezer.