Cranberry Sauce

Don't get me wrong, I love me some canned cranberry sauce, but if you have time making it from scratch makes all the difference and it makes your house smell delicious!  I bought a big bag of cranberries (3lbs) from Costco and didn't want a ton of one kind of sauce, so below are the different types I made.  Because I knew I'd have leftover sauce, I made a trip to the 99cent store and bought some canning jars.  I then made some cute labels so I could give homemade cranberry sauce instead of a bottle of wine when visiting friends at the holidays.

Cranberry Sauce Makes about 2 cups.

Ingredients (I doubled the recipe)
2 cups cranberries (4 cups)
Juice and chopped zest of 1 orange
1/4 cup Port (1/2 cup)
1/2 cup sugar, or more if needed (3/4 cup)
1 teaspoon cinnamon (plus cinnamon sticks)
1 tablespoon cornstarch (enough to thicken)

In a small saucepan combine cranberries, orange juice and zest, port, sugar and cinnamon. Bring to a boil, reduce heat to simmering and cook until cranberries are tender, stirring occasionally. In a small cup make a slurry with cornstarch and 1 tablespoon water. Whisk cornstarch mixture into cranberry sauce and cook, whisking, until sauce thickens.

Cranberry-Orange Sauce

Ingredients (I doubled this recipe too)
2 (8-ounce) packages cranberries, fresh or frozen  (4 cups fresh cranberries)
1 orange, zest cut into strips and juiced
1/2 cup sugar
1 cinnamon stick

Put all the ingredients into a saucepan over medium heat and simmer until the cranberries burst and the sauce thickens, about 15 to 20 minutes. Serve at room temperature or cool and refrigerate. Remove the cinnamon stick before serving.

Jellied Cranberry Sauce with Fuji Apple

1 bag(s) (12-ounce) fresh cranberries
1 large Fuji apple, peeled and cut into 1/2-inch dice
1 cup(s) sugar
3/4 cup(s) water

Line a muffin tin with plastic wrap and spray the plastic wrap with nonstick cooking spray.
In a medium saucepan, combine the cranberries with the apple, sugar, and water.
Bring to a boil and cook over moderately high heat, stirring frequently until the cranberries are completely broken down and the sauce is very thick, about 15 minutes.
Scrape the cranberry sauce into the prepared muffin pan and refrigerate until chilled, about 3 hours. Invert the jelly onto a serving plate and remove the plastic wrap. Garnish with fresh cranberries and rosemary sprigs. Slice with a serrated knife before serving.
This recipe is nice to use so each guest can have their own lump of cranberry sauce.  You can also line a bread pan to make a loaf of cranberry sauce.

Stay hungry my friend!

All recipes are modified from the &