Cranberries! Cranberries! Cranberries! {sauce, butter, sugared}


The only time I have used cranberries in my baking was for granola bars and I think once in cookies. They aren't a berry I tend to think of very much. I thought now, with Thanksgiving and then Christmas around the corner, it would be as good as time as any to change that.

Here are 3 ways I used fresh cranberries in preparation for my holiday dinners! 


Thanksgiving isn't Thanksgiving without a side of cranberry sauce. When I was young, the very look of the stuff put me off even wanting to try it. It was a weird red jelly like subsistence that came from a can. And even weirder people ate it with turkey. My younger self thought that very odd. Since I have started cooking my own Thanksgiving dinners I have understood better what the side dish could really add to a turkey dinner! Or to a turkey sandwich... umnum! 

I thought this Thanksgiving I would try making my own cranberry sauce from scratch. It is a very simple process and the cranberries themselves contain enough pectin to thicken without having to add any gelatin.


Cranberry Sauce

454g fresh cranberries
400g sugar
450ml water

Wash and rinse the cranberries removing any smooshie cranberries or stems.
Weigh out the sugar and add the water into a medium saucepan and heat on a low/medium heat. Stir occasionally until the sugar dissolves.
Add the cranberries. Turn up the heat slightly and watch as the cranberries start to burst! Once they are all burst and the sauce is slightly thickened, then take off the heat and chill for at least 3 hours. I jarred the sauce in 4 old jam jars. It makes quite a bit, but all the more to share with friends and family! Or just half the recipe!



Instead of offering a side of cranberry sauce with your Thanksgiving or Christmas dinner why not offer a slice of cranberry butter! It works great on any dinner roll or spread on turkey! Or even better for those leftover turkey sandwiches! 

This cranberry butter makes a great gift too! If you don’t think you will need as much as this recipe please feel free to half it. It will keep in the fridge for a week and frozen for about 6 months as long as it’s properly wrapped and stored.

Cranberry Butter

250g unsalted butter
150g cranberry sauce

Beat the butter and cranberry sauce together for a few minutes until fully combined. It may look like it won’t come together, but keep beating it, it will come together!


Another way to use fresh cranberries is to make them all sugary! It works as a great way to top pies and cakes and other baked treats!! This is a little sticky and I used light corn syrup, which isn’t readily available in the UK. If you have a big Tescos near you that has a world food section, they sell it there. It’s where I found mine. You could try using golden syrup, but it has a yellowy tint, so not 100% sure how it would work?

Sugared Cranberries

cranberries
light corn syrup
sugar, granulated

The amount of each depends on how many you need or want for the baked treat you are making.
Lightly brush with a pastry brush a cranberry with the corn syrup and then immediately roll in the sugar. Set aside or unto your baked good!


Up next week Creamy Cranberry Pie! 

1 comment:

  1. Ooh cranberry butter sounds like a good idea for sandwiches with the Christmas day leftovers. Thanks for sharing with #FreshCranberryRecipes :)

    ReplyDelete

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