Cranberry recipes

Cranberry from Grama:

package of 12 oz cranberries (wash them)
1 orange, cut into quarters (don’t peel), take out ends and middle membranes

Grind those in food processor.

Put them in your serving bowl.

Put 1 cup of sugar over it and put it in the fridge for 10 hours. Make sure you mix it up well with the sugar.

Use strawberry, cranberry, or orange gelatin. Mix jello with 1 cup hot water. Be sure it is mixed well. Then pour it over the cran/orange mix. Mix it up well. Put in the fridge till it sets (overnight is what Grama does).

If you want to, put just a little bit of water in it with ice cubes, it will set faster.

Elise’s recipe:
This is what I made for Thanksgiving this year. My future BIL said it was his favorite dish.

1 cup (200 g) sugar
1 cup (255 mL) water
4 cups (1 12-oz package) fresh or frozen cranberries
Optional: Pecans, orange peel, raisins, currants, blueberries, cinnamon, nutmeg, allspice.
(I used pecans, orange peel, cinnamon, and nutmeg.)

1. Wash and pick over cranberries. In a saucepan bring to a boil water and sugar, stirring to dissolve sugar. Add cranberries, return to a boil. Reduce heat, simmer for 10 minutes or until cranberries burst.

2. At this point you can add all number of optional ingredients. We typically mix in a half a cup of roughly chopped pecans with or without a few strips of orange peel. You can add a cup of raisins or currants. You can add up to a pint of fresh or frozen blueberries for added sweetness. Spices such as cinnamon, nutmeg or allspice can be added too.

3. Remove from heat. Cool completely at room temperature and then chill in refrigerator. Cranberry sauce will thicken as it cools.

Cranberry sauce base makes 2 1/4 cups.

Note: If the cranberries have not all burst, then they will be bitter. I think it may be better to do too much than too little bursting of the crans.