Artist in Residence
  • Home
    • About Artist in Residence
    • About Giselle
    • More About Giselle
    • Blog Resources
    • Blogging Tools
  • Recipes
    • Breakfast
    • Lunch
    • Dinner
    • Master Recipes
    • Desserts
    • Bread
    • Entertaining
    • Special Diets
    • Healthy Eats
    • Comfort Foods
    • Picnic BBQ
    • Beverages
    • Meal Planning
    • 30 minutes less
    • Seasonal
    • Curated Collections
  • Travel
    • Sedona
  • Beauty and Fashion
    • Beauty
    • Fashion
  • DIY
    • Home
    • Style
  • Reviews
    • Restaurant Reviews
    • Cookbook Reviews
    • Food News
  • Shop
    • 10 Things I’m loving this week
    • Kitchen Tools
    • Shop and Market Visits
  • Privacy Policy
  • Blog Resources
    • Blog Resources
    • Blogging Tools

Fresh Cranberry Sauce

Fresh Cranberry Sauce
cranberry sauce
Try making Fresh Cranberry Sauce this year. It’s so easy and can be made in less than 30 minutes! You’ll taste the difference with fresh cranberries and the zing of orange zest and so will your guest. Just make sure there is enough to go around.
artistinresidencehome.com

Growing up I was never a huge cranberry sauce fan. As you may guess, my mom served the cranberry sauce out of the can. I never ate anything else with fresh cranberries in it. I always had ‘Craisons” which are filled with extra sugar and fruit juice. I felt like fresh cranberries sense were not much to write home about to eat, but made really beautiful Christmas decorations.

A few years ago I finally made a fresh cranberry sauce that was nice and chinky with bits of orange, cinnamon sticks and some other stuff I don’t quite remember. Basically it was a chutney. It looked pretty, but I still wasn’t into it.

Fast forward to this year and I really wanted to try a cranberry sauce again, but this time as a jelly mold referencing back to the ‘OG’ sauce out of the can, which by the way there is nothing wrong with serving that one bit. I wanted all of the flavor I got in the chunky chutney, but with a smooth and shiny consistency. I put mine through a food mill for an even smooth texture. They look like beautiful jewels that add a decoration element to your table.

The great thing is is that it can be made 3 days ahead of time to make time and room for other sides dishes later on if you are doing a lot of cooking for the holidays.

This recipe fits the bill and only needs 4 ingredients. They are so pretty to serve with Turkey or Ham, as an accompaniment on your cheese and charcuterie boards, and delicious enough to serve as a dessert with a simple Pound Cake, ice cream or whipped topping for a light finish to your meal.

Garnish with fresh cranberries and herbs.

You will need:

A mold for individual servings or 1 large one

A tray

This is the silicone mold that I used above. Each opening measures 3″ in diameter.

 

Other recipes you will love:

Mixed Berry Sorbet

Cider Roasted Turkey Roulade

Apple Cranberry Pie

Apple Cranberry Pie
Make all the other Apple Pies Jealous with it’s pretty berry color and taste and sweet apples to bland the perfect pie.

Restaurant Style Mashed Potatoes

Restaurant Style Mashed Potatoes
Want restaurant style Mashed Potatoes at home? It’s now possible with this recipe. They are special enough to make for Thanksgiving, date night or when you want to impress your guests. A super creamy and buttery mouth feel like no other. Be warned that they will be highly requested.

Fresh Cranberry Sauce

By: Giselle Raymond, Culinary Curator
  • December 4, 2018
  • 30 min
  • Print this
Ingredients
  • 1 12oz bag of fresh or frozen cranberries.
  • 1 1/2 cups of sugar
  • 1 1/2 cups water
  • 1 tsp vanilla
  • Zest of 1/2 orange
Directions
Step 1
Place all ingredients in a medium sized sauce pan on medium high heat.
Step 2
Bring to a boil then turn down to low to simmer for about 10 minutes. The mixture will thicken up. When it coats the back of the spoon and you can pull your finger through without it running together it’s ready.
Step 3
Take off the heat to cool for about 10 minutes. You can choose to leave the mixture as is and start pouring into your molds or you can push it through a strainer or a food mill for a smoother result.
Step 4
Pour into mold(s) and place it on a tray. Cover with plastic wrap and let set in the fridge for at least four hours or overnight is best.
Step 5
When ready to serve, let sit at room temp for about 10 minutes them carefully un mold. It should slip right out, but if not, gently set in a larger bowl of hat water for about 30 seconds and that should do the trick.
Step 6
Enjoy!

Post navigation

Easy Gravy
Cider Roasted Turkey Roulade

Shop This Post

Silicone Bakeware Mold

Large Silicone Baking Molds

Pinecone Silicine Molds

Related posts

Spring Inspiration: Food, Fashion, Beauty and Design

Spring Inspiration: Food, Fashion, Beauty and Design

Very Moist Chocolate Cake

Very Moist Chocolate Cake

Red Velvet Ding Dongs with Cream Cheese Filling

Red Velvet Ding Dongs with Cream Cheese Filling

Share your thoughts Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Recent Posts

  • Red Velvet Ding Dongs with Cream Cheese Filling
  • I added this ONE thing to my routine to improve my health and wellness
  • Simple Ways to Organize Your Dry Pantry
  • Finally! A Simple and Comprehensive Guide to Organizing Your Pantry, Fridge, and Freezer, and Spices
  • A Small Patio Garden for Escape and Entertaining

Archives

  • February 2021
  • October 2020
  • June 2020
  • February 2020
  • September 2019
  • August 2019
  • July 2019
  • June 2019
  • May 2019
  • April 2019
  • March 2019
  • February 2019
  • January 2019
  • December 2018
  • November 2018
  • October 2018
  • September 2018
  • August 2018
  • July 2018
  • June 2018
  • May 2018
  • April 2018
  • Elara Pro by LyraThemes.com
  • Made by LyraThemes.com