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'.
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 and how it prevents aging .
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
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.
Can be served with bread like jam or as dessert or with any spicy food.
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.