Cranberry Sauce Wooten
I got this recipe from Chef Wooten at RJs of Beverly Hills way back in the day, like the 80s.
I got this recipe from Chef Wooten at RJs of Beverly Hills way back in the day, like the 80s.
- Carbohydrate 85.316071875 g
- Cholesterol 0 mg
- Fat 2.3813875 g
- Fiber 2.64662498384714 g
- Protein 1.26946875 g
- Saturated Fat 0.13898875 g
- Serving Size 1 1 serving (156g)
- Sodium 4.7925 mg
- Sugar 82.6694468911528 g
- Trans Fat 0.2466096875 g
- Calories 353 calories
Step-by-step
- Put cranberries water and sugar in heavy sauce pan.
- Heat until all the berries have popped.
- Drain oranges.
- Remove berries from heat.
- Add oranges, walnuts and ginger slices.
- Cool completely.
- Sauce will thicken as it cools.
A raw bag of cranberries contains roughly ninety-five percent water by volume, held inside a rigid cellular matrix of pectin and cellulose. Heat disrupts these cell walls, releasing natural acids and thick starches that transform thin syrup into a cohesive gel as thermal energy dissipates. Heavy-bottomed saucepans prevent scorching during this high-sugar reduction phase by distributing heat evenly across the base.
Common failures usually stem from overcooking the fruit until the pectin degrades completely, resulting in a runny sauce that fails to set properly off the heat. Removing the pan immediately once the structural integrity of the berries breaks down preserves a pleasant chew and prevents the scorching of dissolved sucrose. Draining canned mandarin oranges thoroughly before incorporation stops excess liquid from diluting the pectin concentration during the cooling process.
Storing this condiment in an airtight glass container inside a refrigerator set to 38 degrees Fahrenheit maintains safety and texture for up to seven days. The high sugar concentration acts as a natural preservative, slowing microbial growth while allowing the citrus and ginger oils to fully permeate the fruit tissue over twenty-four hours.
Cold leftover cranberry sauce spreads efficiently onto morning toast or provides a tart structural counterweight to rich poultry fat in day-two sandwiches. Whisking chilled remnants into warm pan drippings creates an instant glaze for roasted pork loin, utilizing the residual gelatinized starches to bind the sauce without additional flour.
