Homemade Cranberry Sauce
(Shared recipe submitted by John Overholt.)
Makes 3 to 4 cups
I was never particularly fond of cooked cranberry sauce until I tried John's recipe. It is delicious and can be used as a side dish or jelly. See the similar and related recipes for my version of this recipe that was revised for the American kitchen.
- 500 gms fresh cranberries (about 1 pound)
- 200 ml orange juice (about 1 cup)
- Grated zest of 1 orange
- 6 juniper berries, crushed
- 1 small cinnamon stick
- 6 cloves
- 500 gms sugar (about 2 cups, but can use less)
Simmer the cranberries in the orange juice until soft, then add remaining ingredients. Cook until setting point is reached (a drop sets on a cold plate). Spoon into small, clean, hot jars and seal. Or store in a container in the fridge once cooled down.
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Note: Always consult trustworthy canning publications before preserving any foods.
About John: John is a very good e-mail friend from England, which explains the British spellings and ingredients in his recipes. We have had many conversations about cooking and I am delighted that he decided to share some of the mouth-watering recipes he mentions in his correspondence. He is a great cook. I know he would appreciate hearing from you. His e-mail address is Overholt@tiscali.co.uk.