CRANBERRY SAUCE

M. Sedutto ãNovember 1989

Ingredients:

1 package of cranberries (12 oz.)

1 cup of water

1 cup of sugar

1/4 tsp. cinnamon

1/4 tsp. ginger

1/2 tsp. orange extract OR 1 tsp. Grated orange peel

1 peeled and diced apple

1/4 tsp. Cream of Tartar

Preparation:

Cook cranberries in pressure cooker with cup of water

until pressure builds up. Remove from heat and let cool.

When opened, cranberries should all have split open.

Strain berries through sieve of strainer with flexible

spatula over saucepan until only skins remain. Sometimes it

may be necessary to remix liquid with skins to get all the

pulp out.

Discard skins, or add back as much as you desire if you

like that texture.

Add to saucepan sugar, spices, Cream of Tartar and

apple. Cook slowly stirring frequently until reduced about 1/3

or thickening is apparent. Apple is usually dissolved

and virtually blends into cranberry puree by this time.

Remove from heat but keep covered and let cool slightly.

Add orange peel and/or extract last since this flavor is

delicate and can be muted if added to too hot a mixture.

Pour in containers or molds and store covered in

refrigerator. Alternately you can package this preserve jars as you would

jam or jelly.

Hints:

1. If molding for use in the near future lay a sheet

of plastic wrap on surface of sauce before chilling to prevent

skin from forming on surface.

2. If a firmer, more moldable sauce is preferred, a

teaspoon of corn starch or unflavored (Knox) gelatin can be

added with the sugar and spices before cooking.

3. Recipe may be multiplied to any quantity with no

effect on product.

4. I like a strong orange essence and use 5 drops of

Boyajinan Orange Oil when finishing this recipe. This oil is

available from several cooking catalog houses.