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Cranberry thanksgiving
Swap out the Old fashioned cranberry sauce for wholly new flavors for holiday poultry and meat dishes.
A sauce, without which I can’t imagine any duck, turkey, or chicken. An absolutely brilliant sauce for meat! Cranberry thanksgiving, it is better to take fresh, but frozen is also suitable.
I always cook cranberry sauce one or two days in advance to not be distracted when preparing the main dishes for Thanksgiving. After cooking and cooling, I transfer the Old fashioned cranberry sauce to sterilized jars and store it in the refrigerator. This sauce is also good because it can be heated a little before serving to be warm or served cold.
Old fashioned cranberry sauce with liqueur
Instead of liqueur, you can use lovely orange juice, and it is also good to add a tablespoon of brandy. Before serving, Thanksgiving cranberries can be warmed up — in the refrigerator, they harden and become very thick.
Ingredients:
- Cranberry 340 g
- Sugar 200 g
- Cherry liqueur, 3 tbsp.
Cooking method:
Mix all the ingredients, pour in 75 ml of water, and send to a saucepan with a thick bottom: cover and simmer.
As soon as the cranberries “explode” and the mass has become homogeneous (usually after 10 minutes), taste the sauce and add, if necessary, a little more sugar or orange juice.
Warm up the Old fashioned cranberry sauce with liqueur for another 5-10 minutes, turn off the heat, cool the sauce, and send it to the refrigerator.
Cranberry sauce with oranges and spices
This cranberry sauce is universal for any cheese to wine snack, as a topping for desserts, or for breakfast for pancakes and cereals.
Ingredients:
- Cranberries 200 g
- Zest and juice from one orange
- Rosemary, ground black pepper, nutmeg, ginger, cinnamon — ⅓ tsp each. (you can use a cinnamon stick or ground)
- A pinch of ground allspice and cloves
- Sugar — 75 g
Cooking method:
Cut the orange pulp after removing the peel. Combine with cranberries, juice, spices, and sugar.
Cook until the fruit softens, about 10 minutes.
After the Old fashioned cranberry sauce has completely cooled, transfer to a jar and refrigerate.
Canning cranberry sauce
I put new lids and rings on the jars and threw them into the water bath. Processed within 10 minutes and I have canned cranberry sauce to eat later or gift.
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Old fashioned cranberry sauce
Ingredients
Cranberry sauce with liqueur
- 340 g Cranberry
- 200 g Sugar
- 3 tbsp Cherry liqueur
- 75 ml Water
Old-fashioned cranberry sauce with oranges and spices
- 200 g Cranberry
- 1 piece Zest and juice
- ⅓ Tsp each Rosemary, ground black pepper, nutmeg, ginger, cinnamon
- 1 A pinch each Ground allspice and cloves
- 75 g Sugar
Instructions
Cranberry sauce with liqueur
- Mix all the ingredients (except cherry liqueur), pour in 75 ml of water, and send to a saucepan with a thick bottom. Cover and simmer.
- As soon as the cranberries “explode” and the mass has become homogeneous (usually after 10 minutes), taste the sauce and add, if necessary, a little more sugar or orange juice.
- Warm up the Old fashioned cranberry sauce with liqueur for another 5-10 minutes, turn off the heat, cool the sauce, and send it to the refrigerator.
Old-fashioned cranberry sauce with oranges and spices
- Cut the orange pulp after removing the peel. Combine with cranberries, juice, spices, and sugar.
- Cook until the fruit softens, about 10 minutes.
- After the Old fashioned cranberry sauce has completely cooled, transfer to a jar and refrigerate.
Notes
Nutrition
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As an Amazon Associate, I earn from qualifying purchases.
