Friday, October 25, 2013

Maple, Honey and Black Cherry Cranberry Sauce


1 package of fresh cranberries (washed and cleaned)
¼ cup Pure Black Cherry Juice
¾ cup cranberry juice
1 lemon, juiced
¼ cup 100% Pure Maple Syrup
½ cup liquid honey

Mix all of the above ingredients into a heavy saucepan. To clean your cranberries I like to use a colander. Place the berries in a colander and rinse them well. Go through them carefully looking for bad or wrinkled cranberries and check for leaves and stems.
An interesting fact about cranberries is that fresh and healthy cranberries bounce. This is used in harvesting and packaging. The machines are set up so that the cranberries bounce on the conveyor which helps to separate the good from the bad. Cook your sauce over Medium heat stirring occasionally. When the mixture comes to a boil, stir frequently. You will let your sauce boil until the berries have popped and the sauce starts to thicken. The easiest way to test for thickness is to use a metal spoon. Dip the clean spoon into the sauce and hold it up. When it no longer drips it is ready. This takes no more than 10 to 15 minutes. Skim the foam off of the top of the sauce and discard. Pour your sauce into a nice serving dish and cool. Cover the sauce with a piece of plastic wrap as this will keep it from drying out. This can be made several days in advance and refrigerated. It is so much better than canned it is really worth the few minutes it takes to make.




The cranberry sauce was served from the table in smaller bowls.

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