cranberry sauce $2.77 recipe / $0.46 serving
I guess I take pleasure in the little things because I was most excited about this cranberry sauce out of everything that I cooked today. The simplicity of this sauce is unreal especially for the amount of flavor bursting forth from it. Fresh cranberries provide a strong refreshing tartness that is only kept in check by the sweet orange juice and sugar. Zest from both the orange and lime provide layers of flavor to tickle your tongue after the cranberry's burst dies down. This recipe is so quick, easy and delicious I will surely be making it year round!
Total Recipe cost: $2.77
Servings Per Recipe: 6 (1/2 cup each)
Cost per serving: $0.46
Prep time: 5 min. Cook time: 10 min. Total: 15 min.
STEP 1: Bring 1 cup water and 1/2 cup sugar to a boil in a saucepan. While the mixture is heating, rinse the cranberries.
STEP 2: After it has come to a boil and all of the sugar has dissolved, add the cranberries and bring to a boil again. I had to put a lid on it because the cranberries begin to pop and spray hot sugary liquid everywhere! Once it comes to a boil again, turn the heat down to low/medium and continue to simmer until it is thick and bubbly (you can remove the lid after all of the berries have popped).
STEP 3: While the mixture is simmering, zest the orange and squeeze all of the juice out of it. Also zest the lime and squeeze the juice from one half of it. Add the zest and juices to the sauce. If it thins it out too much (personal preference) you can continue to simmer until it cooks down to your desired thickness.
NOTE: Fresh cranberry sauce is so delicious and you can put it on just about anything. Of course it is good on all of the usual thanksgiving items but don't forget it on your turkey sandwich the next day! Because it is so jam-like it's also amazing on a piece of toast with butter in the morning. Try it over ice cream too! What do you put your cranberry sauce on?
Total Recipe cost: $2.77
Servings Per Recipe: 6 (1/2 cup each)
Cost per serving: $0.46
Prep time: 5 min. Cook time: 10 min. Total: 15 min.
| INGREDIENTS | COST | |
| 1 12 oz. bag | fresh cranberries | $1.99 |
| 1 medium | orange | $0.48 |
| 1 medium | lime | $0.21 |
| 1/2 cup | sugar | $0.09 |
| TOTAL | $2.77 | |
STEP 1: Bring 1 cup water and 1/2 cup sugar to a boil in a saucepan. While the mixture is heating, rinse the cranberries.
STEP 2: After it has come to a boil and all of the sugar has dissolved, add the cranberries and bring to a boil again. I had to put a lid on it because the cranberries begin to pop and spray hot sugary liquid everywhere! Once it comes to a boil again, turn the heat down to low/medium and continue to simmer until it is thick and bubbly (you can remove the lid after all of the berries have popped).
STEP 3: While the mixture is simmering, zest the orange and squeeze all of the juice out of it. Also zest the lime and squeeze the juice from one half of it. Add the zest and juices to the sauce. If it thins it out too much (personal preference) you can continue to simmer until it cooks down to your desired thickness.
NOTE: Fresh cranberry sauce is so delicious and you can put it on just about anything. Of course it is good on all of the usual thanksgiving items but don't forget it on your turkey sandwich the next day! Because it is so jam-like it's also amazing on a piece of toast with butter in the morning. Try it over ice cream too! What do you put your cranberry sauce on?
Labels: dessert, easy, fruit, quick, sauce, Thanksgiving, vegetarian
posted by Beth M @ 5:22 PM
3 Comments:
At November 19, 2009 at 7:57 PM ,
Beth M said...
BTW, the picture of this does not do it justice. I found out the hard way that cranberry sauce is extremely difficult to photograph. It seems to trap the light inside so that it ends up looking like a luminous magenta blob when in real life it is deep red and gorgeous. I swear!
At December 12, 2009 at 3:01 AM ,
Veronica M. said...
LOL--I feel your cranberry sauce photo pain! I had similar problems getting a good shot. I like your recipe--mine is similar but I've never tried adding lime! I use the zest of the orange too and stir in toasted pecans just before serving. I think I'll try the lime next time and leave out the pecans.
At November 24, 2011 at 11:46 AM ,
Anonymous said...
Making this right now and it was so easy! Great Thanksgiving recipe (and much better than the stuff in the can).
Post a Comment
Note: Only a member of this blog may post a comment.
Subscribe to Post Comments [Atom]
<< Home