Cranberry Sauce
[originally posted March 14, 2006]
This is so much better than that molded cranberry jelly most people use. I can definitely understand if you choose to use jelly for the convenience, but this sauce actually gets soaked up by the turkey so you don’t just have the bouncy, squigly, topping, but an actual flavor agent. You can make this quite a bit in advance and just reheat it when you need it.
Serves 20
Ingredients for Cranberry Sauce
- 2 bags (12 oz) cranberries
- 2 cups orange juice
- 3 cups ginger ale
- 1/2 cup maple syrup
- 1/2 cup light brown sugar
- 1/2 teaspoon kosher salt
- 1 10-16 oz can of pineapples
- Mix all the ingredients together in a big pot and bring to a boil.
- Turn the heat down and let it simmer.30-45 minutes.
- With the stick blender, puree all the solid material.This can be done in a regular blender, but it is a bit messier. Also be careful to let the sauce cool before putting it in to prevent the glass from shattering.
- Bring the mixture back to a boil and skim off the yellow scum which rises to the top.
- Strain the mixture and serve!