Friday, January 2, 2009

Cranberry Sauce

Last month we bought a pack of cranberries, but just could not take that sour taste. So googled to find a dish with it and came across this famous 'cranberry sauce'.
somehow forgotten to post it :) and so doing it now.
We can substitute this home made sauce for jam as it resembles much like one.
These tiny red fruits are packed with a lot of nutrients and antioxidants. The fresh fruit is generally available from September to December.
But we can use frozen cranberries also to make this sauce.
Scientific researches are revealing the uses of cranberries in healing cardiovascular diseases, cancer, ulcer, Urinary infection and also prevents aging .

While browsing through I got the following details about cranberry:


* Cardiovascular -Health Preliminary research shows that cranberries have the ability to decrease total cholesterol and LDL, or bad cholesterol, and increase blood flow.

* Anti-Cancer -Cranberries are rich in flavonoids. These phytonutrients have been shown to inhibit certain types of cancer.

* Ulcers - New research suggests compounds found in Cranberries may inhibit ulcer-causing bacteria from sticking to the stomach wall.

* Anti-Aging -Polyphenolic compounds found in Cranberry may help to protect against neurodegenerative diseases, and the memory and coordination losses often associated with aging.

* Urinary Tract Infection - The Proanothcyanidins found in Cranberries can prevent urinary tract infections by inhibiting E. coli bacteria from attaching to the urinary tract wall. The National Kidney Foundation recommends drinking at least one large glass of cranberry juice a day to help maintain urinary tract health.


Now coming back to the cranberry sauce,



Ingredients:
sugar - 1 cup (200 gms)
water - 1 cup
cranberries - 4 cups (12 oz pack)
black berries - 10
orange peel (grated) - 1 tsp
cinnamon- a dash
Raisins - a handful

Method:
Wash and clean the cranberries.
In a saucepan bring to a boil water and sugar, stirring to dissolve sugar.
Now add cranberries and boil again.
Then reduce flame and wait till the cranberries burst.
Now add all the other ingredients. Remove from heat. Cool completely at room temperature and then chill in refrigerator.
Cranberry sauce is ready.

Serving suggestions:

Can be served with bread like jam or as dessert or with any spicy food.

Note:

The Cranberry sauce will thicken as it cools. So no need to add any thickening agent.
It will have a mild unnoticeable bitter taste as soon as prepared, but will become sweet after some time.

7 comments:

Tricia said...

Sounds really yummy! I love cranberries so will definitely have to try this recipe! And a plus is that cranberries are good for you too! I'm going to eat cranberries and use my anti aging skin products. The combination will make me look young forever. =)

RAKS KITCHEN said...

I have not yet tasted cranberries,but this sauce looks so colorful and would love to taste it!

Ushanandini said...

Though cranberries are sour, yet your sauce brings sweet and pure advantages to our health. Will try it one day.

Vibaas said...

Looks delicious. But, do they have the slight bitter taste to it? My friend uses this to make daal. Haven't tried that either.

Viki Xavier. said...

yes vibaas , I noticed a very mild bitter taste as soon as i prepared.. May be I need a second opinion:) . But cant trace back any reason in the internet supporting that bitterness.

Premyscakes said...

Viki it looks so delicious. I have blue berry tree in my yard. Can v substitute with blue berry.

Usha said...

The sauce looks delicious,loved the color...