Cranberry Sauce

Ingredient List

Ingredient List - Optional

Cooking Time:
Total Time: 3 Hours
Cook Time: 30 Minutes
Cooling Time: 2+1/2 Hours

Instructions

Step 1: Thaw Cranberries
If using frozen cranberries, allow cranberries to thaw before cooking.

Step 2: Disolve Sugar
In a sauce pan, add:
- White Sugar
- Brown Sugar
- Water (Or optional Champagne)
- Orange Juice
Heat on medium-high heat, stirring occasionally, until sugar has dissolved.

Tip: Use a candy thermometer to gauge the liquid temperature.

Step 3: Rinse Cranberries
Using a colander, rinse cranberries under running water.
Discard any cranberries that are squishy or damaged.

Step 4: Cook Cranberries
Add cranberries to sugar mixtures.
Reduce heat to low boil.
Mixture should maintain at 212F (or just under).
Continually stir the cranberryies.
Cook until cranberries have burst open with roughly 5 seconds between bursts.
This will take roughly 10-15 minutes.

Step 5: Thicken Sauce
Contiue to cook sauce with burst cranberries for up to 10 mintues.
Cooking for this time will allow pectin to release from the cranberries.
A shorter cooking time will decrease the amount of pectin released, creating a more runny sauce.
A longer cooking time will increase the amount of pectin released, creating a thicker, more solid, jelly-like sauce.
For a thin sauce, cook for 3 minutes.
For a thick, solid jelly, cook for 15 minutes.

Step 6: Cool Sauce
Scoop and press sauce through a fine mesh strainer.
Ladel sauce into container.
Allow to cool at room temperature for 20 mintues.
Place container in fridge and cool for at least 2 hours.

Notes

Recommended Pairings

Categories:
Sauce

Recipe inspired by:
Surgar Spun run
https://sugarspunrun.com/homemade-cranberry-sauce/

Scientific American
https://www.scientificamerican.com/article/bring-science-home-cranberry-sauce/#:~:text=Cranberry%20sauce%20can%20be%20served,versions%20comes%20down%20to%20pectin.

Simply Recipes
https://www.simplyrecipes.com/recipes/cranberry_sauce/