When I was little I remember my mom doing so much cooking with my class, bringing in food and other traditional objects to my teacher, reading a story or sharing a song. I even remember taking my entire class (okay so it was only 7 people from K-W Bilingual School in Waterloo Ontario) to our house to cook something in French class from this book I found on her cookbook shelf. Classic Canadian Cooking by Elizabeth Baird. Since then, growing up, and moving to the United States, it’s been my cookbook security blanket of sorts and the simple Cranberry Sauce recipe is the inspiration for the sauce I make every year for American Thanksgiving.
Slightly Citrus Cranberry Sauce
*Notes. I use 1 cup of white sugar and 1/2 cup of flavoured sugar (this year is star anise vanilla sugar). Yields about 3x 8 oz jars of cranberry sauce.
- 2 cups white sugar
- 1 1/2 cups water
- 1/2 cup port
- 2 whole cloves
- zest of 1/4 orange (in slivers)
- 4 cups cranberries
- Combine sugar, water,port, and cloves in a saucepan.
- Sliver the orange zest into very fine pieces and add to the saucepan.
- Bring to the boil, then reduce heat and simmer 5 minutes.
- Remove the cloves.
- Add the cranberries and simmer uncovered until they pop, about 5-7 minutes.
- Pour into a serving dish or three 8 oz hot sterilized jars.
- Seal jars with melted paraffin wax.
There are about 3 cups in 1 lb so you’ll need 2 packs of cranberries. Use the rest as a garnish for your cranberry martinis.
Pingback: Fall Recipes | Pearls & Oysters
Pingback: From Royals to Oil: I’m ready for Thanksgivukkah | Leah's Life: Pearls and Oysters
Pingback: Time to Put the Pope’s Nose to the Grindstone: Thanksgiving To Do List | Leah's Life: Pearls and Oysters