THE CORVALLIS CARROT
2 c cranberries
1 orange, zested and juiced
1 lemon, zested and juiced
1/3 c brown sugar
3 T maple syrup
1/8 t salt
pinch of cayenne
1/16 t cinnamon
1 c water
yield: just a little over a cup
This is a "pinch" of cayenne. Less than 1/16 t
As soon as I can smell wood burning stoves I get in the mood for Thanksgiving. Since Thanksgiving is all about food, it's one of my favorite holidays. And a holiday meal isn't complete without a little cranberry sauce. We have amazing cranberries right here in Oregon. This recipe is super simple and it freezes well. It also is a great condiment for sandwiches.
Put everything in a sauce pan. Zest citrus and squeeze the juice right on top of the cranberries.
(I had a picture of this, but it was accidently erased. Sorry.)
Turn on medium heat. I normally do between 4 and 5 on my stove. Cook for 40 minutes. You don't need to stir it, as long as it's not on a high heat it won't burn.
After your timer goes off use your spatula to smash berries. Once you have a good consistency you can transfer it to a container for storing. I like to cool the sauce completely before putting a lid on the container. As the sauce cools the pectin will make it thicken slightly.
When cooled your sauce will have the consistency of jam.
Told you it was a simple recipe. Enjoy!