Wednesday, November 26, 2003
Gobble. Gobble.
This afternoon, I'm taking the kids to see the Macy's Thanksgiving balloons get blown up. Tonight, we're making sweet potato pie and cranberry sauce for Thanksgiving at my Aunt's. I'm going to be able to squeeze out a couple posts this morning, but that might be it until Friday. I'm definitely blogging on Friday because I'm on a roll, and I can't be stopped.
Mamo's Grandmother's Cranberry Sauce (Steve's Great-Grandmother)
1 quart raw cranberries (with a some unripened ones)
1 1/2 cups boiling water (in large saucepan)
2 cups of white sugar
juice of 1/2 lemon
1. Rinse cranberries in strainer and sort out over-ripe berries and stems.
2. Add to boiling water and cook for 20 minutes or until berries are soft.
3. Strain fruit of the cranberries through a collander or food mill into a bowl, pushing the fruit through the holes, leaving the skin in the collander.
4. Return the sauce to the saucepan and add 2 cups sugar. Boil for 5 minutes, adding the juice of 1/2 lemon during this time. Skim off white foam as it boils.
5. Test the liquid jelly on a cold saucer (chilled in freezer) to see if it looks like it will jell, before pouring into clean jars. Sometimes it must cool a bit longer.
6. After poured into containers and cooled a bit, keep in refrigerator. Will keep a long time.
This afternoon, I'm taking the kids to see the Macy's Thanksgiving balloons get blown up. Tonight, we're making sweet potato pie and cranberry sauce for Thanksgiving at my Aunt's. I'm going to be able to squeeze out a couple posts this morning, but that might be it until Friday. I'm definitely blogging on Friday because I'm on a roll, and I can't be stopped.
Mamo's Grandmother's Cranberry Sauce (Steve's Great-Grandmother)
1 quart raw cranberries (with a some unripened ones)
1 1/2 cups boiling water (in large saucepan)
2 cups of white sugar
juice of 1/2 lemon
1. Rinse cranberries in strainer and sort out over-ripe berries and stems.
2. Add to boiling water and cook for 20 minutes or until berries are soft.
3. Strain fruit of the cranberries through a collander or food mill into a bowl, pushing the fruit through the holes, leaving the skin in the collander.
4. Return the sauce to the saucepan and add 2 cups sugar. Boil for 5 minutes, adding the juice of 1/2 lemon during this time. Skim off white foam as it boils.
5. Test the liquid jelly on a cold saucer (chilled in freezer) to see if it looks like it will jell, before pouring into clean jars. Sometimes it must cool a bit longer.
6. After poured into containers and cooled a bit, keep in refrigerator. Will keep a long time.
