How to cook traditional cranberry sauce to turkey
It is established that to the poultry one serves sour-sweet sauces, cooked of sour berries (cranberries, red currants, and red bilberries etc.) adding sugar, spices, red wine or brandy. Traditionally, on Thanksgiving Day cranberry sauce is served along with the turkey. Many people buy it already precooked in cans, though it’s very simply and quickly to make it yourself.
- Cranberry – 10 oz (300 g)
- Sugar – 5 oz (150 g)
- Peel of one orange
- Juice of half of an orange
- Brandy (cognac) – 2 tablespoons
We wash the cranberries out with cold water and lay it into enameled tank, where we will cook the sauce. Cranberries can be used both fresh and frozen; in such a case you should defreeze it before cooking.
You may use juice bought in a store, but it will be tastier if we make the orange juice ourselves.
We add orange juice to cranberries with sugar.
We carefully grate the peel of the orange, only upper colored layer on a fine grater.
From one orange you get about one teaspoon of peel, add it to cranberries.
We mix everything and put it on a gas stove on medium heat. Wait till the sauce boils, after that decrease the heat, and while stirring wait till the cranberry is cooked (within 5-10 minutes).
Cranberries’ berries will loudly burst, spare liquid will evaporate, the sauce will become richer – the process of its cooking is coming to the end.
So that the sauce became more fragrant, we add a bit of brandy or cognac, let it boil and take the saucepan off the stove.
We put ready cranberry sauce into a gravy-boat or container for storage. So that the taste of the sauce became brighter and richer, we should let it stand for a few hours in a fridge before using it.
Traditional cranberry sauce has non-homogeneous consistence, you can evidently see whole little berries in it. You may do it more homogeneous, by stirring it with a blender.
Cranberry sauce, very fragrant and tasty, goes perfectly not only with roasted turkey, but with other kinds of poultry.
- Placed in hermetically closing container in a freezer the cranberry sauce may be kept during several months, not losing its taste after refreezing.
- By adding ginger, cloves, cinnamon and other spices each time you may get a new tint of taste.
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