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Cranberry Sauce

Cranberry Bog

Cranberry blossoms resemble the heads of cranes which inhabit the New England bogs and eat the berries. That is how the cranberry was named. Fresh cranberries grow on vines and seem uninteresting and tart until they are cooked with orange juice and honey. This creates a delicious sauce or jelly which is essential with a turkey dinner. The intense ruby-red color of cranberries comes from a flavonoid called rhamnoside. Flavonoids act as antioxidants which help to fight cell damage. Cranberries are also high in soluble fiber.

    3 cups fresh cranberries
    1 cup water
    1 cups granulated sugar
    1 teaspoon orange zest
    cup freshly squeezed orange juice
    2 tablespoons freshly squeezed lemon juice
    2 tablespoons honey

1.  In a 3-quart saucepan, heat cranberries, water, sugar, orange        
     zest, orange juice and lemon juice to boiling.

2.  Lower the heat and simmer for 15 minutes or until thick and    
     glossy. Pop any remaining whole berries and add honey.

3.  Either pour the sauce into a small bowl or strain into a bowl,
     then pour into a small gelatin mold. Straining produces a
     smooth cranberry jelly.

     Makes enough condiment for a 12-pound turkey

Cranberries: Fruit of the Bogs




Seasoned with Love
Online Cookbook


 Seasoned with Love- A copyright recipe

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