Dec 12 2008
This cranberry sauce is my father-in-law’s recipe. And, this is the only part of our Thanksgiving meal that we didn’t actually make ourselves.
While we can find (expensive) cranberries here in Germany -yes, Ocean Spray to be exact – my father-in-law sent us some of his homemade cranberry sauce as a gift, and it would have been a shame not to use it – since it tastes so good.
I did not grow-up eating cranberry sauce. I’m not sure how old I was the first time I tasted it – maybe I was already in college. So, I am not as “in love” with it as my husband is. Our guests enjoyed the sauce with their turkey, but, my husband, as usual, pulled out a spoon and finished it off after he finished his meal.
255ml (8 oz) Water
200 grams 8 oz) Sugar
340 grams (12 oz) Fresh Cranberries, rinsed and drained*
340 grams (12 oz) Red Raspberries or Baking Apples (McIntosh or Granny Smith apples work best) – if using apples, peel and chop or dice – this is optional – plain is also really yummy
In a large stock pot with a lid, over high heat, bring the water to a boil. Add sugar and stir until dissolved and boiling. Add the cranberries and keep boiling until most of the berries have popped. Keep mixing the berries; crush the split berries against the side of the pan.
When nearly all berries have popped add raspberries or apples. Continue to cook on medium heat stirring constantly for another two minutes, and then remove from heat.
Place in prepared canning jars and cap while hot. Let cool, unmoved, to room temperature, and then chill in the refrigerator prior to serving.
(Ounces are by volume not weigh)t.
*When washing cranberries, it is best to do this is a large bowl filled with water. Any cranberries that don’t float or are damaged need to be discarded. Drain in a colander.
Makes about 1kg (36 oz) worth of sauce.