Homemade Cranberry Sauce
I was never one to eat cranberry sauce, but about 2 years ago I tried this recipe, and just loved it! I serve it every year for Thanksgiving. It's always a big hit!
I was never one to eat cranberry sauce, but about 2 years ago I tried this recipe, and just loved it! I serve it every year for Thanksgiving. It's always a big hit!
- Carbohydrate 30.3342138758453 g
- Cholesterol 0 mg
- Fat 19.0725127882541 g
- Fiber 5.95468481943912 g
- Protein 9.75696939665293 g
- Saturated Fat 1.24191953102681 g
- Serving Size 1 1 Serving (234g)
- Sodium 7.81929572594356 mg
- Sugar 24.3795290564062 g
- Trans Fat 1.94808159190295 g
- Calories 332 calories
Step-by-step
- Combine the sugar and water in a large saucepan and bring to boil.
- Add the cranberries and return to a boil, then lower heat to simmer.
- Add remaining ingredients and cook for 10-15 minutes.
- Remove the pan from the heat and let cool.
High pectin content in fresh cranberries dictates that thermal processing controls final gelation speed. When raw berries hit the boiling sugar-water solution, cell walls fracture rapidly. Pectin molecules escape into the surrounding liquid. Acid from the fresh lemon and orange juice lowers the pH level. This acidity is chemically necessary to allow the loosened pectin chains to bond and form a stable semi-solid matrix upon cooling. Without sufficient acid, the sauce remains runny. Spices like ground cinnamon and nutmeg disperse evenly through the hot liquid medium, infusing fat-soluble aromatic compounds into the mixture before the fruit fully collapses.
Balancing Sugar and Tannins
Cranberries possess naturally occurring astringent tannins that require counterbalancing. Dissolving one cup of sugar into the initial liquid raises the boiling point and coats the tongue to mitigate puckering acidity. Simmering the mixture for ten to fifteen minutes drives off harsh volatile compounds while softening the added apple chunks and rehydrating the raisins. Grand Marnier introduces ethanol, which extracts additional citrus oils from the orange zest components present in the liqueur.
- If the sauce fails to thicken after cooling to room temperature, simmer for an additional five minutes to evaporate excess free water.
- Store the finished product in a sealed glass container in the refrigerator for up to seven days.
- Substitute chopped pecans for walnuts at a one-to-one ratio if preferred.
- Use a wide saucepan to maximize surface area evaporation during the simmering phase.
