Cranberry Sauce


1   12oz packages cranberries
1 1/2 cups water to cover cranberries
1 cups maple syrup
1 outer peel of Orange (zest) (by weight .6oz) - about 2 tablespoons after being finely chopped
1 tablespoon agar powder (by weight .3oz)


Wash the cranberries, remove pebbles, stems, any that have fungus, mold, or insect damage.
Put remaining good cranberries in pot with water, orange zest, and agar.
Simmer until most of the water is gone.
Add maple syrup, simmer and stir with wooden chopstick or spoon.
Sauce is done cooking when all or almost all the cranberries have burst and the rest of the liquid is syrupy thick.
Burst remaining unburst cranberries with a wooden spoon.
Allow to cool a little till it is about the same temperature as your finger.
Now you have a choice of blending (and perhaps straining) for a smooth sauce or chilling it just as it is.
Pour into refrigerator storage container.
For full jell, refridgerate at least 2 hours.

Serving Information:

Yields 1.5 cups cranberry sauce, 4 to 6 servings.


NOTE 1:  Yields 1.5 cups cranberry sauce, 4 to 6 servings.

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