Recipe For Cranberry Sauce Recipe
Cranberry sauce is created when you boil cranberries in a sugar syrup until they pop and burst in the pan. Originating in Europe and Britain I am quite sure that the traditional Christmas cranberry sauce was transplanted, along with the plants, to America as a reminder of what once was home. Head straight on to the recipe ♥
I woke up on Christmas eve with a plan of action beginning with working on my laptop. As we only have HSDPA at home I decided to work until 9am. I took my coffee with me to my desk and did what I could upstairs while I waited for the internet to catch up with me. At 9am I got ready to shower and as I turned the water on, it turned off. So I put on my costume, had a swim and collected water from the tap at the bottom of the garden. This became my regular walk for the day, from the kitchen to the bottom of the property. As we live at the foot of a mountain, the gravity pushes water through the pipe, to our tap. I boiled the kettle endlessly to keep my hands clean while I cooked the turkey for our Christmas lunch. In between all of this I made dessert for Christmas eve dinner, rushed down to the shops for tin foil, flowers and cleaning wipes. I cleaned the guest bathroom as best as I could for our house guests and left for the airport to fetch my parents without having showered. Thankfully by the time we got back, the water was on and I could run the dishwasher. I set the washing machine to run at 7am Christmas morning and could finally wash my hands under running water. It’s amazing how we take this for granted when so many people around the world live without this luxury. To go with the turkey I served the cranberry sauce I made as part of my Ball® review. It’s thick and sticky and went perfectly well with the meal.
- Cranberry Sauce
- Cranberry Sauce
- 205g sugar 250mls water 250g frozen cranberries
Prepare your stock pot for water bath preserving Place one preserving jar and lid into the water Simmer on a medium temperature Place the sugar and water into a saucepan Bring to a boil over a high temperature, stirring until the sugar is dissolved Boil for 5 minutes Add the cranberries and bring back to a boil Reduce the temperature and leave to simmer until the berries burst, stirring occasionally After 15 minutes the liquid should sheet from a metal spoon Once it does so, remove the jar and lid from the water Ladle the cranberry sauce into the jar, leaving a head space of 0.5cm Remove any air bubbles and wipe the rim of the jar Centre the lid on the jar, tighten the band on till fingertip tight Place the jar into the water and ensure that the water temperature is 82° Celsius Leave for 15 minutes Remove the jar and set onto a wire rack to cool Check the seal after 24 hours - the cranberry sauce is properly sealed if the lid does not flex up and down 3.5.3208
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What I blogged December 31:
I am on leave until the 11th of January. I will reply to comments on my posts when I can during the holidays. May 2016 hold all your dreams and wishes.
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About Tandy
Tandy is passionate about using regional, seasonable and sustainable produce when she cooks. She lives in Gordons Bay in a cottage with her husband, two dogs, a tortoise and a fish. Tandy and Dave are busy building a house which is an adventure all in itself. Each year they visit a new place to experience the food of the area and you can follow along on their adventures.