Healthy Food

EASY HOMEMADE CRANBERRY SAUCE

This cranberry jam is naturally rich in orange juice and maple syrup, very stupid, easy to make and tastes much better than what you can buy in sugary stores … and it can or should be done in advance, so that there is no excuse for not doing so. Do it yourself!

This cranberry jam is naturally rich in orange juice and maple syrup, very stupid, easy to make and tastes much better than what you can buy in sugary stores … besides, it can or should be done beforehand, so there is nothing Excuse not to be yours!
Cranberry sauce is an indispensable Christmas tradition in this family … It is ridiculous that this tradition seems made by me and then I completely forgot to put it on the table on Christmas day! Yes … it actually happened several times!

But for the next few weeks, we ate it as a toast for breakfast. If you’ve never tried it, you really have to! Now, I’m not saying that you should start making cranberry jam, just to forget about providing your family and guests with cranberry jam on Christmas Eve, but remember that this is using any possible surplus. The perfect solution!

This cranberry sauce is totally heavenly, not only in toast, but also in its festive holiday … a mixture of orange, maple and cranberry, in addition to a little vanilla flavor, it works very well OK, it tastes like Christmas. In addition, because it is not loaded with all kinds of unpleasant sugars, it is not too sweet, but retains all the acidity and natural richness of blueberries. All things very delicious, really!

So delicious, in fact, you may want to spend the whole year.

Mix all the ingredients in a medium pot and boil over medium heat
First, put all ingredients except vanilla extract in a medium saucepan.

Speaking

1/2 pound of cranberry: you can use it fresh or frozen, it makes no difference
A glass of semi-natural orange juice without sugar
1/2 cup pure maple syrup
A teaspoon of lemon juice
A quarter teaspoon of salt
Blueberries will start to explode and syrup may increase soon
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Boil over medium heat; however, be sure to pay close attention … As the syrup heats up, blueberries will start to burst, one after another. That is perfectly normal. It’s really great to see it, especially to listen …

If it doesn’t show, the syrup can boil
What is not great is that when the syrup starts to boil, the syrup tends to increase rapidly, if left unchecked, it is likely to boil.

You will also notice that the mixture also makes a lot of foam. No worries, no degreasing. It will eventually absorb on its own …

Boil gently until the mixture turns into a bright red sauce like jam
After the syrup begins to boil, you should reduce the heat to a gentle boil and then continue cooking the cranberry sauce, stirring occasionally until the mixture turns into a thick and bright sauce of bright red color, approximately 7 to 10 minutes

Remove from heat, add vanilla and let cool to room temperature.
That’s almost all … Remove the pan from the heat, stir the vanilla extract and let the sauce cool to room temperature …

This cranberry jam is naturally rich in orange juice and maple syrup, very stupid, easy to make and tastes much better than what you can buy in sugary stores … and it can or should be done in advance, so there’s no excuse Don’t be yours!
Then, transfer the finished cranberry sauce to a sealed container and put it in the refrigerator to cool completely, which takes at least 4 hours, but preferably overnight. After cooling, the sauce will become thicker and fresher, and even after two days of maturation, the sauce will become even cooler.

Store in a closed container in the refrigerator for up to a month, so do not hesitate to prepare cranberry sauce in advance

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