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4 pounds cranberries (AP)
4 pounds granulated sugar
1 quart water
Servings: 50
1. Wash cranberries. Discard soft berries.

2. Combine sugar and water. Bring to a boil. Add cranberries and boil gently until skins burst. Do not overcook. Chill.

3. Serve with No. 12 dipper.


Notes: Make sauce at least 24 hours before using.

VARIATIONS:

Baked Cranberry Relish. Wash and drain 4 lb cranberries. Stir in 2 lb 12 oz granulated sugar, 1/3 cup water, and 1 tsp cinnamon. Place berries in glass chafing dishes or other baking pan suit- able for serving. Mix together 2 1/2 cups chopped pecans, 1/2 cup grated fresh lemon rind, and
4 cups orange marmalade. Spread on top of berries. Bake at 350°F for 45 minutes. Serve warm.

Pureed Cranberry Sauce. Add water to cranberries and cook until skins burst. Puree cranberries and add sugar. Cook until sugar is dissolved.

Royal Cranberry Sauce. Make half of cranberry sauce recipe. When cool add 3 oranges, chopped; 1 lb apples, chopped; 1 lb white grapes, seeded; 1 lb pineapple, diced; and 4 oz coarsely chopped pecans. Serve with No. 24 dipper as a relish. Yield: 1 gal.
 
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