Cranberry Sauce
Clean and wash the cranberries thoroughly under running water 💦 . Discard the berries that are too soft or rotten. Into a saucepan heat water along with 2 bay leaves 🍃 for a nice aroma. You may use some other spices if you like, but make sure to discard them once the sauce is being cooked completely. Once the water gets warm enough add washed and cleaned cranberries into it. Let these cook and simmer in low to medium flame 🔥 After about 10 minutes of cooking, it starts to boil and the berries start to pop up and burst 💥 And it’s really cute to watch these burst and melt and mix into the water and gets softened. Well, at this point add 1 orange. Peel and chop the orange nicely, and add to the boiling cranberries. I'm keeping a few peels on to get a stronger orange flavor into the sauce because I personally like it. But you may skip adding the oranges at all or you may just add orange juice instead. Also, squeeze out some lemon juice into it and mix. Next, add 1 cup of sugar and give it a mix. Then add 1/4 teaspoon of ground nutmeg, and 1/2 a teaspoon of salt and mix. Continue to cook in slow flame until it gets sticky, thick saucy consistency. It took me around 40 to 50 minutes to get these completely softened and mushy. At this point, these should be easy to smush with a spoon or a spatula. You may also grind these once cooled completely If you like a smooth texture. Enjoy these as a topping on top of your favorite desserts or the way you like. Store these in a sterilized jar if not used immediately.
Ingredients
- 12 OZ 340g Fresh Cranberries
- 4 Cups Water
- 2 Bay leaves
- 1 Medium sized whole Orange (peeled and chopped)
- 2 Teaspoons Lemon juice
- 1/4 Teaspoon Nutmeg
- 1/4 Teaspoon Salt