Скачать или смотреть Easy Homemade Cranberry Sauce Recipe

As a child, cranberry sauce never made a lot of sense to me. The cranberry is not very palatable on its own, so we sweeten it and cook it in order to be able to eat it. Turns out that much the same could be said about the turkey! The function of cranberry sauce is to offset the round, fatty flavors and mouthfeel of roasted turkey, or other rich foods. We want to sweeten it just enough for the cranberries to be palatable, not enough to make it taste like candy. This recipe uses honey, which adds some floral backnotes and contributes some complexity. Including citrus zest at the end, after the heat is turned off, helps to give it some added aromatic interest.

Once prepared, cranberry sauce has a decent shelf-life in the refrigerator, up to a month under good conditions, because it is highly antioxidant. However, if it is to be stored more than a week or two, it is best to freeze it, which will not damage it in any way. It may need to be stirred up after thawing, but avoid heating it, in order to preserve the citrus oils.

Makes enough for 8-10 people, roughly one quart.

Equipment:
• large saucepan
• 2-cup glass measure, optionally a larger one as well
• strainer and reamer (for juicing)
• grater, preferably Microplane

Ingredients:
4 cup cranberries fresh or frozen whole
2 ea oranges juiced
1⁄4 cup honey or sugar
1 ea lemon zested
1⁄4 tsp salt optional

Procedure:
1. Juice the oranges.
2. Add orange juice and honey or sugar (plus optional salt) to the pan.
3. Mix the juice and honey well, over low-to-medium heat, until the honey dissolves.
4. Add the berries and allow them to simmer until they become a sauce.
5. Turn off the heat before stirring in the lemon zest.
6. Once cool, store refrigerated in a sealed container for up to weeks, or freeze for 6 months.

Music: http://www.bensound.com/royalty-free-...