Cranberry Sauce
Ingredients:
1 12oz packages cranberries
1 1/2 cups water to cover cranberries (okay to substitue some squeezed orange juice for water)
1 cup maple syrup
1 outer peel of Orange (zest) (by weight .2 oz) - about 1 tablespoon after being finely chopped
2 tablespoons agar powder (by weight .5oz)
Instructions:
Scrape the zest off 2 medium sized oranges and chop it very finely.
If you want some orange juice in your cranberry sauce, squeeze the juice from the orange and reduce the amount of water by the amount of juice you use.
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.
Boil gently, uncovered, stirring occasionally, until most of the water is gone.
Add maple syrup, simmer and stir with a wooden 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 the back of your 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.
If you choose to blend, you will need to reheat the blended mixture to a hard boil to redissolve the agar.
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.
Notes:
NOTE 1: I prefer to use blood oranges, or juice oranges, or Valencia oranges for this recipe.
NOTE 2: As the mixture boils down, the agar will tend to stick to the bottom of the pot. Use the wooden spoon to scrape up any agar and stir it back into the mixture. As the mixture approaches completion, stir more frequently.
Ingredients:
1 12oz packages cranberries
1 1/2 cups water to cover cranberries (okay to substitue some squeezed orange juice for water)
1 cup maple syrup
1 outer peel of Orange (zest) (by weight .2 oz) - about 1 tablespoon after being finely chopped
2 tablespoons agar powder (by weight .5oz)
Instructions:
Scrape the zest off 2 medium sized oranges and chop it very finely.
If you want some orange juice in your cranberry sauce, squeeze the juice from the orange and reduce the amount of water by the amount of juice you use.
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.
Boil gently, uncovered, stirring occasionally, until most of the water is gone.
Add maple syrup, simmer and stir with a wooden 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 the back of your 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.
If you choose to blend, you will need to reheat the blended mixture to a hard boil to redissolve the agar.
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.
Notes:
NOTE 1: I prefer to use blood oranges, or juice oranges, or Valencia oranges for this recipe.
NOTE 2: As the mixture boils down, the agar will tend to stick to the bottom of the pot. Use the wooden spoon to scrape up any agar and stir it back into the mixture. As the mixture approaches completion, stir more frequently.