Custom made cranberry sauce commonly comprises of cranberries, sugar, water or squeeze, and pizzazz from a citrus organic product (orange or lemon). Stew until the organic product pops and mollifies, and that is it! The cranberry sauce will keep on thickening as it cools.
Cranberry sauce can be served hot, warm, room temperature, or cold. Whatever your inclination. Our family ordinarily eats it cold since we like to set it up early, and simply leave it in the fridge until we are prepared to eat. Cranberry sauce is anything but difficult to warm on the off chance that you want to serve it warm.
Natively constructed cranberry sauce freezes well. To freeze, place the sauce in a water/air proof compartment or cooler safe plastic pack, with as meager air as could be allowed, to forestall cooler consume. Freeze as long as two months. To utilize, defrost solidified cranberry sauce in the cooler medium-term.
- 1 cup apple juice (or water)
- 1 cup granulated sugar
- 12 oz cranberries, fresh or frozen
- 6 oz raspberries, fresh or frozen (about 1 1/2 cups)
- In a large saucepan, simmer the apple juice (or water), sugar, and cranberries. Stir occasionally for 10 minutes, until the cranberries pop and the sauce starts to thicken.
- Add the raspberries and simmer another 3-5 minutes, stirring frequently. Remove from heat. Cool to room temperature, and refrigerate until ready to use.
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