Crafting perfect cranberry sauce

Craft the perfect cranberry sauce this holiday season.While Halloween is probably at the forefront of our readers’ minds this time of year, it’s worth noting that Thanksgiving is just around the corner.The annual feast is the perfect opportunity for students enrolled in cooking school online to show off some of their newly acquired culinary chops. With such a broad array of dishes on display during Thanksgiving dinner, though, it can be easy to spread one’s self thin trying to plan too much. If you’re cooking alongside your family this holiday season, try perfecting the small details of the meal to set yourself apart as a distinguished chef. A great opportunity to take advantage of this strategy will be preparing a cranberry sauce that practically leaps off the table. With this great recipe, you’ll be able to serve a sauce that easily trumps the prepackaged variety and craft a meal your dinner guests and family will remember for years to come!

Ingredients
-12 ounce bag of fresh cranberries
-1 cup of sugar
-1-2 strips orange zest
-1-2 strips lemon zest
-Salt to taste

Instructions

-If frozen, allow the cranberries to thaw completely before cooking. Separate 1/2 cup of cranberries from the rest, pouring the greater amount into a large saucepan.

-Add 2 tablespoons of water, the orange zest, lemon zest and 1 cup of sugar into the saucepan with the cranberries.

-Cook the mixture on a low to medium light for roughly 10-12 minutes. Stir the mixture occasionally, allowing the sugar to absorb into the cranberries.

-Once the berries have become soft, increase the flame under the saucepan to a medium or high heat. {Is this a cooking term? Cook the mixture for another 10-12 minutes until the berries in the mixture begin to burst. At this point, turn the flame back down to a low heat.

-Stir in the 1/2 cup of cranberries you set aside earlier, allowing the mixture to congeal over a low heat for several more minutes.

-Let your cranberry sauce cool, add salt as needed, serve and enjoy!

(Recipe courtesy of The Food Network)

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