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Cranberries a tasty holiday addition
By Nissa Billmyer
Published:
Monday, November 25, 2002
Thanksgiving weekend is upon us. We will travel to places of comfort and peace where in lies the food of our delights. Turkey, potatoes, pumpkin pie, stuffing; the list goes on and on. One thing I have learned over the years is those foods that we once ate with severe objection we find ourselves eating in mass quantity. Yes, I am talking about cranberry sauce, or as too many of you know it, as the famous jelly roll. ICK! Fresh is better and there is nothing that can compare to fresh cranberry sauce (not to mention it is the only thing that makes leftovers bearable!). I know, like you don’t have enough to make in the kitchen, but the little time on this delight is sure to please everyone.
1 pound (4 cups) fresh cranberries
1 1/2 cups sugar
1 cup water
1 whole orange, unpeeled, seeds removed and finely chopped
1/4 teaspoon ground cloves
1/2 cup chopped walnuts
Sprinkle ground cinnamon
Wash cranberries and set aside. Bring sugar and water to a boil. Add cranberries, oranges and cloves. Simmer over a high flame, stirring frequently, until berries pop open. With a potato masher, mash the berries until almost smooth. You can use a blender if needed. Using a fine strainer, pour contents through, pushing the liquid through but keeping the husks and seeds out. Discard what is left in the strainer. In a bowl, combine the rest of the contents with crushed walnuts and cinnamon and blend. Cool and serve. The walnuts are optional. It yields approximately two pints and takes ten minutes to prep and about an hour to cool. It’s fairly easy, however, it STAINS, so watch out!
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