Cook's Questions Re Cranberry Sauce?

Question

I'd like to make my own cranberry sauce this year for Christmas and have a handful of nice recipes to look through, but what I want to know is, can you freeze it and defrost on christmas morning. Also for the two diabetics in my family can you make it with a sugar substitute?

Answer 1

I make cranberry sauce every year, this year I made it last week. Its now in a tightly sealed jar in the fridge, but I have frozen it successfully in the past.

As for sugar, I dont use much in mine (which is why I started making it myself as the shop bought varieties were like eating jam!) I have used sweetner in the past and it works fine, but I suggest you add it at the end of cooking - sweetner looses its sweetness during cooking and you end up with no idea how much to add! It will dissolve into the sauve at the end of cooking so no need to add it earlier.

Anyway, this year we are having goose and I think that this sauce needs to be tart to cut through the fat. For that reason there is so little sugar in mine this year!

Here is my special secret recipe - it is a secret but Ill let you have it! (also, I dont do weights and measures so forgive the vagueness but its hard to go wrong anyway!)

You need: Red wine, cranberries, brandy, sugar, orange rind, orange juice, orange, fresh ginger, nutmeg, cinnamon, cloves, star anise,
Dry fry some crushed coriander seed until it becomes fragrant, add a cinnamon stick snapped in 2, a star anise, some fresh ginger.

Now add about 3/4 of a bottle of good red wine. Put it over a medium heat, add 2 good slices of orange which have been studded with about 4 cloves.

When just starting to bubble, add a bag of shop bought (washed and picked over) cranberries.

Let it all bubble gently. Eventually it will start to thicken. Now take out the Orange slices and the cinnamon sticks.

Let it continue to bubble away. Add the juice of one orange, taste now and if too tart, add some caster sugar.

Eventually it will break down, into a sauce like consistency. Now grate over some nutmeg and add the rind from the orange, add a good glug of brandy, heat through for a little while and thats it!

Delicious and even better on cold turkey the next day plus cheese sandwiches!

Answer 2

You can freeze cranberry sauce for up to a year, so defrosting it on Christmas morning shouldn't be a problem.

A diabetic recipe for you:

Servings:

8 servings
Prep. Time:

Total Time:

Ingredients:

3 cups cranberries
1-1/2 cups boiling Water
1/2 cup orange Juice
1 tsp. Sucaryl Solution

Spiced Cranberry Sauce:
2 tbsp. lemon juice
1/8 tsp. nutmeg
1/8 tsp. cloves
1/8 tsp. cinnamon
Directions:
Cook cranberries in boiling water until skins are broken. Add the remaining ingredients. Chill in refrigerator.

Answer 3

here this is a good recipe try it...


(Makes 3 cups)

Ingredients

2 cups fresh cranberries

1/2 cup apple or orange juice

1/2 cup honey

1/2 grated orange rind

1/2 cup of.... (see "Ideas" below)

Directions

Mix cranberries, juice, and honey in a pot. Cook on low heat for about 5 minutes, until cranberries pop. Remove from heat

Stir in orange rind and 1/2 cup of whatever you like (see below).

Let cool at room temperature, then refrigerate or can.

Ideas

People often add 1/2 cup of chopped pecans or walnuts to the cranberry sauce, but you can also used mixed dried fruit or not-so dried fruit such as chopped up apricots, pineapples, or pears. Add whatever seems right for your taste and dietary needs.

Answer 4

I've actually never thought of freezing cranberry sauce. I usually make mine on Christmas Eve or Christmas morning. It's so quick and easy to make. 15 minutes max.

Answer 5

Many common natural remedies are claimed to have blood sugar lowering properties that make them useful for people with or at high risk of diabetes. Learn here https://tr.im/VSmAq

A number of clinical studies have been carried out in recent years that show potential links between herbal therapies and improved blood glucose control, which has led to an increase in people with diabetes using these more 'natural' ingredients to help manage their condition.

Answer 6

I actually made it for Thanksgiving and used splenda instead of sugar this year and everybody raved about it. I made it according to the basic directions on the pkg. I wanted to use the orange juice but had none in the fridge. I also made it about 4 days in advance and kept it in a plastic container in the fridge, which allowed it to jell up nicely and blend flavors.

Hope this helps

Answer 7

any of those recipes will work i use a jalapeno pepper in mine diced very fine make a nice twist and people love it . yes it will freeze i use my leftovers to make a cranberry jalapeno cheesecake.try it it is awesome

Answer 8

1

Answer 9

yes i am a diabetic chef you can make it with sugar substitute, but its better made with frsh orange juice.and a little sugar. and it will freeze beautifully.