Monday Recipe

| November 30, 2020

Canned bog-berries. Yuk. Don’t subject family and friends to this- home made is so much better. Easy to make, clean-up is a breeze (there is a big “if” however) and it will transcend that leftover turkey sammich into something special. It plays well with all poultry and pork products, too. Put down the P-38 and pick up the sauce pan, time to make real…

Cranberry Sauce

You’ll Need:
1, One Pound bag of fresh cranberries
1 cup or so orange juice (fresh is great, use what you have)
1 cup sugar
Pinch of salt

You’ll Do:
1) Rinse and inspect the berries.
2) Add to the sauce pot with the OJ, sugar and salt.
3) Bring to a boil. Reduce heat to a simmer for 15 minutes, stirring occasionally.
4) Remove from heat and let rest, you’re done.

This is the simple, basic recipe. Adjust simmer time for desired thickness, and watch out for boil-overs. This is neither the time nor the place for a hot sticky mess.

Category: Cooking

Comments (9)

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  1. I, personally, prefer the uncooked cranberry + orange through a meat grinder relish version served cold.

  2. 5th/77th FA says:

    “This is neither the time nor the place for a hot sticky mess.” You call me? What time and what place? I’ll be there.

    I ranked the turkey loaf right down there with Ham and muthers. Would not sully my P38 to open one. Jelly goes with peanut butter, and it is made from grapes and apples…and comes in a jar.

    Cranberry sauce like this is one of the very few things my Baby Girl will let her Upstate Noo Yawk FnL bring to the Holiday Table. When he showed up with “Stuffing” she told him to “stuff it.”

  3. Wilted Willy says:

    I always have to make the family dressing, they won’t Eat anyone’s but mine, I juice it up with crab meat and smoked oysters! Trust me you will love the corn bread base as well!!!!

  4. Ex-PH2 says:

    Just a question: when you inspect the cranberries, do they all line up at attention?

    I’ll go sit in the corner now. 🙂

  5. gitarcarver says:

    For those who like to cook under pressure….

    The main difference between this recipe and the one above is cooking time.

    Instant Pot Cranberry Sauce


    1 (12 oz – 16 oz) pkg Cranberries, fresh or frozen
    1/2 tsp Orange Zest (grated)
    1/8 tsp Cinnamon (optional)
    1/3 cup Orange Juice (fresh squeezed is best) or water
    1 cup Sugar (If you like it more tart, back off the sugar by 1/4 cup)


    Add the cranberries, zest, cinnamon, and juice. Then pour the cup of sugar over the berries, but do not stir.

    Close the lid and set steam release knob to the Sealing position.

    Press the Pressure Cook (or Manual) button or dial, and the +/- to select 2 minutes (High pressure). When the cooking cycle finishes, turn the pot all the way off.

    The berry mixture is a bit foamy at this point, so let the pressure naturally release for at least 5 minutes so the foam can subside.

    Manually release the remaining pressure/steam in short bursts, until you are sure none of the sauce is going to spew out with the steam.

    When all of the pressure is out of the pot and the pin in the lid drops, open and stir the cranberry sauce very well. Taste the cranberry sauce after it has finished cooking, and if you like it sweeter, add more sugar, 1 Tbsp at a time, stirring well.

    Transfer to a serving dish and chill. It will thicken as it cools.

  6. gitarcarver says:

    Just as an aside, Alton Brown has a tart cranberry dipping sauce that is “slap yo’ mama” good. It is easy to make (no harder than the recipes given throughout this post) but the addition of orange juice (as addition to orange zest) and ginger ale is really good. My household doesn’t go for cranberry sauce anymore and instead uses this.

    1 pound frozen cranberries

    2 cups orange juice

    3 cups ginger ale

    2 tablespoons maple syrup

    2 tablespoons light brown sugar

    1/2 teaspoon kosher salt

    1 orange, zested


    Combine all ingredients in a non-reactive saucepan (stainless steel), and bring to a boil. Reduce heat and simmer, stirring occasionally, for 30 to 45 minutes or until liquid is reduced by half.
    Carefully puree with stick blender or blender until smooth. Check for seasoning and serve in small ramekins.

  7. Topski says:

    Well being a good grunt and all, I cut the OJ in half and substitute triple sec or grand marnier, after all its always better with booze!