Cranberry Sauce

Having only been a consumer of cranberry sauce over the course of my years, I had never really made it until about a year ago when I thought it would make a good ice cream ingredient. This is a fairly simple recipe when it comes to ingredients. It does take some time to boil it down until it starts to almost gel. In fact it will gel when you refrigerate what you don’t initially use. You need a stick blender and a large pan. Anyways on to the recipe.

Ingredients:

• 2 lbs fresh cranberries
• 2 1/2 qt orange juice
• 1 small lime
• 2 1/2 cup granulated sugar

Instructions:

1. Place cranberries and orange juice in large pan.
2. Chop up lime peel, pith, and all and add it to mixture.
3. Cook at medium high heat until all the cranberries have popped and the lime pieces have softened.
4. With stick blender liquify contents of the pan until there are no large particles left.
5. Add sugar and stir in.
6. Now it’s basically just a process of removing the excess liquid.
7. As I’ve said in previous posts this is basically just a matter of conduction and convection.
8. Using the temperature of the burner on the stove, the amount of liquid left in the pan, and the time between stirrings as variables allow a small amount of conduction to occur which will remove the most liquid. Before you burn the carbohydrate sugar stir and reevaluate your variables.
9. When you have reached a point where you have very little liquid left remove from stove burner. One sign you will see that you are thickening is that your stirring utensil will leave trails behind it in the form of an empty portion at the bottom of the pan. Try to go slightly beyond this sign in your thickening.
10. Allow to cool. Serve or store in refrigerator until later. Enjoy!