Cranberry sauce redux.
So, I took this basic recipe from last year, and modified it as follows.
I went to the market to get my cranberries so I'd be assured of buying local instead of American when they're in season here. Got what the guy assured me would be about 4 bags' worth. Measured it when I got home to find I had 2lb 8oz: 4oz more than 3 12oz bags. Which was good, since I really wanted 3 bags' worth.
Rinsed the cranberries, tossed the icky berries, and put the rest in the pot.
Added 3C (the last one heaping) of sugar.
Collected the zest of one orange and tossed it in.
Chopped up the flesh of 3 (large navel) oranges (after removing the piths) and tossed them in.
Poured wine (Jazbery Riezling) over everything until it came about a cm short of the top of the cranberries (conveniently kept from floating by the oranges sitting on top of them). I think I used close to 500mL. Heh.
Brought everything to a boil (which took a long time) and drank some of the remaining wine.
Let it boil for at least 20 minutes to burn off the alcohol and thicken the sauce. And to wait for the water in the canner to come to a boil.
Uses: bowls for rinsing cranberries, my largest saucepot, wooden spoon which is now permanently stained red, canner and accessories, some counter space, two burners.
Yield: 3 500mL jars, 2 250mL jars (for gifting), and 1 nearly filled 500mL jar (which I didn't bother putting in the canner since it'll last until tomorrow without a problem).
Time elapsed: 2 hours, I think. The canner, as always, takes too long to boil, and the cranberries took a while, too.
I went to the market to get my cranberries so I'd be assured of buying local instead of American when they're in season here. Got what the guy assured me would be about 4 bags' worth. Measured it when I got home to find I had 2lb 8oz: 4oz more than 3 12oz bags. Which was good, since I really wanted 3 bags' worth.
Rinsed the cranberries, tossed the icky berries, and put the rest in the pot.
Added 3C (the last one heaping) of sugar.
Collected the zest of one orange and tossed it in.
Chopped up the flesh of 3 (large navel) oranges (after removing the piths) and tossed them in.
Poured wine (Jazbery Riezling) over everything until it came about a cm short of the top of the cranberries (conveniently kept from floating by the oranges sitting on top of them). I think I used close to 500mL. Heh.
Brought everything to a boil (which took a long time) and drank some of the remaining wine.
Let it boil for at least 20 minutes to burn off the alcohol and thicken the sauce. And to wait for the water in the canner to come to a boil.
Uses: bowls for rinsing cranberries, my largest saucepot, wooden spoon which is now permanently stained red, canner and accessories, some counter space, two burners.
Yield: 3 500mL jars, 2 250mL jars (for gifting), and 1 nearly filled 500mL jar (which I didn't bother putting in the canner since it'll last until tomorrow without a problem).
Time elapsed: 2 hours, I think. The canner, as always, takes too long to boil, and the cranberries took a while, too.