The best and easiest recipe!
If you're lucky to have a Foley mill, use it to strain the cooked cranberries through it for a smooth texture. You can add a tiny bit of lemon yeast, or some wedges of a fresh orange. My Foley mill is my Mom's but i think I saw a new one in William Sonoma. It's great for making apple sauce, mashed potatoes and of course, cranberry sauce. By the way I never use a whole cup of water, that's too much and the sauce never "sets up" coming to the table too runny. Half a cup water is plenty.
Great recipe. I add 1 Tbsp of orange marmalade, but you do not have to.
It's not either-or
I always thought "homemade" meant whole-fruit cranberry sauce and store-bought was the only way to get jellied, which my family prefers. I'll never by another can again! It was delicious. I added some lemon zest before boiling.
can you can it and save
Has anyone tried to can this with pecton or save?
Until I made this recipe, I didn't realize the canned variety has very little flavor! This is very easy to make and convenient, since cranberries are easily kept in the freezer. Not only can the recipe be adjusted to make more, it can also be reduced, in case you only need a small amount and don't want leftovers to store. Wonderful recipe, thank you!