Gelled cranberry sauce is a treat for most people during the holidays. Some people prefer the canned variety for its ease in portion control and other prefer a more rustic sauce. What if you want something in between? Fresh tasting cranberry sauce is just 10 minutes away….

 

They key to making a smooth cranberry sauce is to extract the seeds and skin from the mixture.

Many times, passing the sauce through a food mill will do the trick. If you are not familiar with a food mill, it is a fine-mesh strainer with a handle attached to a paddle that forces the sauce through the holes leaving the skins and seeds behind. Food mills are a great kitchen gadget that can also be used from making mashed potatoes, applesauce and pureed soups.

 

Here is a basic cranberry sauce recipe that can be embellished with additional, spices, fruits and herbs.

 

Enjoy!

 

 

 

1 (12-ounce) bag fresh cranberries

1 cup sugar

1 cup water

2 teaspoons orange zest

½ teaspoon coarse kosher salt

 

In a large sauce pan bring sugar, water and orange zest to a light simmer.

Add cranberries and salt. Let the cranberries simmer for 10 minutes or until the berries begin to burst.

Allow the mixture to briefly cool in the pan. Transfer the sauce to an air-tight container and store for up to one week.

To remove the skin and seeds: While sauce is till warm, pass sauce through a food mill and set cool.