At Home: Cranberry Sauce Just Like Mom Used to Make
I was served this amazing cranberry sauce in Munich (Preiselbeersoße) as an accompaniment to venison goulash. It is a great combination with any kind of game meat or fowl. You can also make with raspberries, blueberries, or red currants. Traditionally it is sweetened with sugar, but you can change it up depending on personal preference and what you have on hand like honey or maple syrup. This sauce will keep in the fridge for weeks, if not months because cranberries contain a natural preservative that helps them stay fresh for long periods in the cold. You can also seal this like a compote into jars.
I am also including the cranberry sauce that my mother used to make which will always have a special place in my taste memories. In the interest of raising healthy children, she outlawed sugar in our house, so she used honey as a sweetener when cooking for the family. Most people I know just buy cranberry sauce in a can.
German Cranberry Sauce
Servings: 4
Preparation and cooking time: 20 minutes
Ingredients:
- 500 g cranberries
- 75 ml water
- 250 g sugar
Directions:
- Depending on the size of the berries, you may want to chop them into rough quarters.
- In a heavy pot, cook the cranberries with the water for 10 minutes over medium heat.
- Add the sugar and leave to simmer for another 5 minutes.
- Cool to room temperature before serving.
Merry Curtis' Cranberry Sauce
Ingredients:
- 2 cups cranberries
- ½ whole orange
- ½ cup honey
- 1 cup walnuts
- 1/2 cup water
Directions:
- Cut the orange in quarters
- Pulse in food processor.
- Cook to boiling, 5 or 10 minutes until it jells somewhat.
- Chill before serving.
