Hi yall! I know I have been MIA for a little bit but it was all worth it. Spent a lot of quality time with the family and am now starting the family cookbook. Really exciting.
Well here it is! The week of Thanksgiving. All across the country men and women alike will be raiding the supermarket shelves and using up all of those extras that they have been storing up in the pantry. Every day this week, there will be one or two things made ahead of time to make the turkey day less tiring and the Hancock-Crans household is no different. Today I brought out all the stops and made my homemade whole cranberry sauce. I put a pint of it away for Christmas too so that I wont have to make it for back to back holidays. I hope you enjoy this recipe as it has become a tradition in my home. (yes we also keep a couple of cans of the jellied cranberry sauce in the fridge chilling for those who do not like whole cranberries in their sauce)
Whole Cranberry Sauce
1 bag of whole, fresh cranberries
1/2 cup pecans (optional)
2 cups orange juice
1 teaspoon of orange zest or a few slivers if it grated
1 1/2 cup sugar
1 teaspoon allspice
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cloves
Combine all of the ingredients in a medium saucepan. Stir often and bring to a boil. Lower heat to medium once the cranberries pop. Stir constantly and cook to a soft ball stage (235 degrees F).
This will make 2 pints. I put both pints into canning jars but refrigerator plastic tubs with tight lids work awesome!
Enjoy!
