OOPs...it got cut off....I will try again.
Measures given are all “ballpark”—this makes several medium jars-full)
GITA’S CRANBERRY SAUCE—PLUS
(
Approx. 3lbs. apples (7-8 med. of any kind)-peeled, cored and very thinly sliced.
Three bags fresh Cranberries—washed, picked over and coarsely chopped in a food processor (pulse until just “broken up”).
3 to 4 cups sugar and 3 cups of water
***Note: since all items are in three’s, if you want to cut the recipe down, or increase it-- just do it in thirds of everything.
****Note #2—In 2011, seems Cranberries now come in only 12oz. Bags. Not 16oz.
This should decrease the amounts a bit. I have adjusted the amounts above.
--One full teaspoon of whole Cloves. Wrap in a gauze sachet for easy removal.
--Zest of one Lemon—finely slivered, or grated.
--About 2 regular tsp. finely diced fresh Ginger root. Be generous! This is good!
--2 small, or one large, sweet, juicy Naval Oranges-- cut in 8 sections and seeded.
Grind up, totally, in food processor—Rind and pith and all—and add to cranberry mixture
-- 1/3 cup Cherry or Blackberry Brandy (optional) but it is yummy.
TO DO:
--Using a non-reactive, 6-8 qt. pot, add sliced apples, the water and the cloves sachet. Cook/simmer over low fire until it resembles chunky applesauce—stirring now and then…about 30-40 minutes.
--Add the sugar, and stirring often, simmer until sugar is dissolved—maybe 15 min.
--Add the crushed cranberries to the apples. Do them in batches, if needed.
--Bring back to a gentle boil. Lower heat way down and simmer, covered, for
about one hour--stirring often so it won’t burn.
--Add the ground up Oranges and the chopped ginger. . Stir well to mix in.
--Zest of one Lemon can also be added here, if you like. (optional)
Simmer another 30 to 45 minutes more--stirring occasionally.
***At this point, you can taste for sweetness and adjust to your taste. ***
I usually end up adding more sugar at this time.
--When Sauce looks dark red, and all uniform in texture, remove from heat and add the Brandy. Mix in well. Find and REMOVE THE CLOVE’S sachet!!!
--Using a ladle, carefully, pour the hot sauce into clean jars almost to the top and seal them immediately. I find the small Salad Dressing jars work best, but any ones will do. Cool a bit. Label with the year and refrigerate. The jars will seal tight as they cool.
No need to sterilize any of these jars….They will suck tight as they cool.
***Note: I have found that, kept in a refrigerator, this sauce lasts for years and years without losing any flavor! HONEST!!!!! Gita
