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Day 321: Homemade Cranberry Sauce (recipe)

Sunday, November 17, 2019

"May you have the hindsight to know where you've been, the foresight to know where you're going, and the insight to know when you're going too far." (Irish Blessing)

Hello, my lovely friends!

It’s Sunday and we’re having a semi-lazy day here. The snowy weather they were talking about did not happened, but it is cool outside. My Mom woke up and wanted to rest today because we’ve been on the go for a few days. I thought I’d post the cranberry sauce recipe that I made a few years back. I’m going to make this sometime in the next week or so for Thanksgiving. You can make it on the stove and it would take about 30 minutes to make, but you have to watch it and make sure it doesn't explode with the cranberries popping (I had that happen before). A few years ago I started making this in the slow cooker because it's just easier. It does take about four to six hours, but it smells so amazing and it's so worth it. Now I do love the canned cranberry sauce, but Thanksgiving is a special day and I want to have some special dishes.

Chunky Cranberry Sauce
(makes 8 to 10 cups)

What you need;
2 bags of cranberries (12 oz. each)
2 apples (peeled and diced)
1 orange (zest and juice it)
1 bag of dried cherries
1 1/2 cups of Splenda
1/2 tsp. of cinnamon
1/4 cup of water

The first thing I do is turn the slow cooker on to low and spray it with Pam. I then wash the cranberries and then I cut the apples, zest, and juice the orange and get the other things I need ready.

Pour the cranberries, apples, and dried cherries into the slow cooker. Add the sugar, cinnamon, orange zest, orange juice and water to the pot. Mix it all up with a spoon and then put a lid on it.

You do have to stir it and I did probably every 90 minutes. I let this cook for about five hours on low, but if you wanted to cook on high it would take about 2 1/2 hours. It does break down and the cranberries do pop. I take a masher and mash it a little, but like to keep it chunky.

It will get thicker because the cranberries contain pectin that will help it get that jelly-like feel to it. I like to take the cranberry sauce out the morning of Thanksgiving and place it in the dishes and cover it with cling film and leave them out to get to room temperature. Now because you're using whole cranberries, it will be tart. You can add more sugar or use sweeter apples to balance it out.

I always make more than what I use that day so we have leftovers to make a turkey and cranberry panni on a croissant, WHAT?!?! It is so so good!
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