Wednesday, November 10, 2010

Cranberry Sauce for the Culinary Challenged

I must confess that for years and years my idea of Cranberry sauce was opening a can of Ocean Spray Jellied Cranberry sauce. My nurse friend, Kim Peyman, with whom I worked for years before buying our Asheville Bed and Breakfast Inn made her own which frankly was shocking as I knew with Kim's interest in cooking this would have to be Cranberry Sauce for the Culinary Challenged.
I must have looked shocked when she said she did not use canned cranberry sauce because while Kimmie is an excellent nurse, she is not interested enough in cooking to make learning about it or doing it much a high priority. I was intriqued. She told me how easy it was, how much better it was than anything able to be found in a can and so I tried it. After this, you too will be a convert because anything this easy and so much superior to the canned version is a keeper.
Further, it is wonderful for experimentation for those among us who really love to cook. Spices can be added, different wines used, nuts/no nuts...Well, the possibilities are endless. Bon Appetit!

At Cumberland Falls Bed and Breakfast Inn Cranberry Sauce:

1 bag of fresh cranberries
1/4 cup of fresh squeezed orange juice.
1/2 cup of good quality white wine
1/4 cup brown sugar
3/4 cup white sugar
1 tsp. lemon zest
1/2 tsp. orange zest
1/2 tsp. lime zest

In a bowl combine orange juice, wine, brown and white sugar and all zests.
Stir very well until the sugars are all dissolved.
Stir cranberries in and boil( I don't use a roaring boil ) The cranberries will begin to pop. If you are of the mind to add nuts, once sauce begins thickening, now is the time.
Cool, remove from pot and place in container you can cover. Could be done days before Thanksgiving. Gotta love that!


Patti and Gary Wiles Innkeepers At Cumberland Falls Bed and Breakfast Inn Your Asheville Bed and Breakfast

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