Fresh Cranberry Sauce in MEC
Cranberries are highly nutritious and offer numerous health benefits. They are packed with antioxidants, have anti-inflammatory properties, and may help reduce the risk of certain diseases. Cranberries are also rich in vitamins C, A, and K, as well as fiber. They are low in calories and contain no fat. Eating fresh cranberry sauce may help reduce cholesterol, improve digestive health, and protect against some types of cancer.
Yield: About 2 cups | Serves: 4 | Cook time: 25-30 minutes
- 1 cup water
- 1 cup sugar (less for more tart sauce)
- 1 12-oz. package of fresh whole organic cranberries
- Wash cranberries and add cranberries and water to pot. Put lid on.
- Turn stove on medium low for 5 minutes.
- Add sugar to pot, stir and replace lid.
- Increase heat to medium.
- Cook about 20 minutes or until cranberries are soft and smash easily with a wooden spoon when pressed against the inside of the pot.
- Turn off stove, remove lid and let cool slightly before mashing berries. If whole cranberry sauce is desired, cool completely and serve.
- If smooth sauce is desired, continue to mashing the cranberries.
- Using a sieve and wooden spoon, pour cranberry sauce mixture a little at a time into the sieve, over a bowl. Using a wooden spoon, press the berries against the sieve to express the cranberry juice and pulp. Be sure to use the wooden spoon to scrape the underside of the sieve to remove all berry pulp and add to the smooth cranberry sauce in the bowl.
- Once the skins cover the sieve and block the holes, remove the skins from sieve. Then add a new batch of cooked cranberries to the sieve, following the same procedure of mashing the berries to get all the juice and pulp into the bowl.
- Once this procedure is complete and all berries have been mashed, and all cranberry juice and pulp is in the bowl, add that mixture back into the clay pot and stir. This mixture will appear watery at this time but will thicken as it cools. Let the sauce cool completely before storing in the refrigerator. Remove approximately 30 minutes before serving. Serve from the clay pot.
- Cranberry sauce should last 7 days in your refrigerator.
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