Cranberry sauce with a Twist

Cranberry sauce with a Twist
 
alt

This recipe was uploaded
by Despina33

 
To rate this recipe, please sign in.

Ingredients

Ingredients
Method
 
  • 6 clementine or 6 mandarin
  • 2 cup water
  • 2 x 12 oz bags fresh or frozen cranberries
  • 2 cup granulated sugar
Different way to make your sauce. Here below is also a picture of the ingredients in the pot. http://i16.photobucket.com/albums/b8/xxstitch/HPIM3240.jpg Scrub clementines in hot soapy water; rinse well and let dry. Cut out stem end of each. Halve, squeeze out juice and discard seeds. Cut skins into fine slivers and place in large heavy saucepan; pour in water and bring to simmer over medium heat. Reduce heat to low; cover and simmer very gently, adding a little more water if necessary to prevent burning, for 30 minutes or until skins are tender and break easily when pressed. Add clementine juice; return to boil over medium heat. Stir in cranberries and sugar; bring to boil. Boil vigorously for about 5 minutes or until berries are popped and sauce is thickened. Pour into 8 sterilized canning jars, leaving 1/2-inch (1 cm) headspace. Process in boiling water bath for 5 minutes; transfer to rack and let cool. (Or seal and refrigerate for up to 3 weeks about 8 cups (2 L)

Cranberry sauce with a Twist

Are you sure you want to delete this recipe?

 

 
alt

This recipe was uploaded by Despina33

 
 

Method


Different way to make your sauce. Here below is also a picture of the ingredients in the pot. http://i16.photobucket.com/albums/b8/xxstitch/HPIM3240.jpg Scrub clementines in hot soapy water; rinse well and let dry. Cut out stem end of each. Halve, squeeze out juice and discard seeds. Cut skins into fine slivers and place in large heavy saucepan; pour in water and bring to simmer over medium heat. Reduce heat to low; cover and simmer very gently, adding a little more water if necessary to prevent burning, for 30 minutes or until skins are tender and break easily when pressed. Add clementine juice; return to boil over medium heat. Stir in cranberries and sugar; bring to boil. Boil vigorously for about 5 minutes or until berries are popped and sauce is thickened. Pour into 8 sterilized canning jars, leaving 1/2-inch (1 cm) headspace. Process in boiling water bath for 5 minutes; transfer to rack and let cool. (Or seal and refrigerate for up to 3 weeks about 8 cups (2 L)
Show/hide comments

comments powered by Disqus