The Cottage Smallholder


stumbling self sufficiency in a small space

Avatar

Please consider registering
guest

sp_LogInOut Log In sp_Registration Register

Register | Lost password?
Advanced Search

— Forum Scope —




— Match —





— Forum Options —





Minimum search word length is 3 characters - maximum search word length is 84 characters

No permission to create posts
sp_Feed Topic RSS sp_TopicIcon
Cranberry Sauce
Tue 30-Nov-10
10:45 am
Avatar
paperman
Saxmundham, Suffolk

Councillor
Members

New members
Forum Posts: 1321
Member Since:
Tue 20-Apr-10
sp_UserOfflineSmall Offline

When I was over in USA last Christmas the Cranberry Sauce we made was a revelation and it was something similar to this::

 

Video here

 

However I don't remember the Star Anise, does anyone have any thoughts or variations on this theme, I want a whole cranberry sauce not a jelly and whilst I appreciate it is an accompaniment I do want it to have a little 'character' if you see what I mean.

 

 

I have reached an age where my train of thought often leaves the station without me...

Tue 30-Nov-10
10:56 am
Avatar
Toffeeapple
North Bucks

Members

Moderators
Forum Posts: 16217
Member Since:
Tue 22-Sep-09
sp_UserOfflineSmall Offline

I have never made it with Star Anise but if you like the flavour of the spice then do add it.

I'll try that again!

Tue 30-Nov-10
2:31 pm
Avatar
paperman
Saxmundham, Suffolk

Councillor
Members

New members
Forum Posts: 1321
Member Since:
Tue 20-Apr-10
sp_UserOfflineSmall Offline

I have only ever used star anise in curry type dishes and I don't even know if I like the taste of it, I'll have top get one out and give it a sniff and a chew - with glass of water by my side, otherwise I guess clove or cinnamon might work.

I will have a play.

I have reached an age where my train of thought often leaves the station without me...

Tue 30-Nov-10
2:53 pm
Avatar
Michelle from Oregon
Oregon, USA

Councillor
Members
Forum Posts: 1343
Member Since:
Tue 22-Sep-09
sp_UserOfflineSmall Offline

Seems to me Chris that star anise has a liquorice-e smell, flavor. With the dominatant flavors of orange, cranberry, and apple.....eh,  I don't know if it would have been my first choice either. Maybe a little cinnamon and cloves instead?

The cranberry dish my family usually serves for the holidays is simply a chopped salad. Cranberries and apples chopped together with some orange zest over the top and sugar to taste. If you can make it a day ahead it gives the flavors time to blend. It sounds a little odd, but the flavors and the crunch are great.

 

If you can't be a shining example, be a terrible warning!

Tue 30-Nov-10
2:55 pm
Avatar
Toffeeapple
North Bucks

Members

Moderators
Forum Posts: 16217
Member Since:
Tue 22-Sep-09
sp_UserOfflineSmall Offline

Personally I don't like the spice and feel that it overpowers things.  Here is a Nigella recipe or there is this one from CSH Blog.

I'll try that again!

Tue 30-Nov-10
3:55 pm
Avatar
Michelle from Oregon
Oregon, USA

Councillor
Members
Forum Posts: 1343
Member Since:
Tue 22-Sep-09
sp_UserOfflineSmall Offline

I agree with you TA. The cranberries, apples and oranges are nice together, spices aren't necessarily necessary.

Isn't Fiona's recipe a chunky jelly? I was going to make it last year, but went with one I found in the Ball Blue Book instead.

If you can't be a shining example, be a terrible warning!

Tue 30-Nov-10
4:15 pm
Avatar
paperman
Saxmundham, Suffolk

Councillor
Members

New members
Forum Posts: 1321
Member Since:
Tue 20-Apr-10
sp_UserOfflineSmall Offline

MICHELLE: Thanks for info on Cranberry salad, forgive my limey ignorance but is that then an accompaniment to the main course or does it sit as a salad in it's own right i.e. variation on a fruit salad ?

I think that I will go for the recipe on the CSHG blog suggested by TA anyway for the Christmas Dinner, but your's Michelle sounds good for a supper one night when friends are round, if I can just know when you serve it please !!!

 

I have reached an age where my train of thought often leaves the station without me...

Tue 30-Nov-10
6:05 pm
Avatar
Michelle from Oregon
Oregon, USA

Councillor
Members
Forum Posts: 1343
Member Since:
Tue 22-Sep-09
sp_UserOfflineSmall Offline

paperman said:

MICHELLE: Thanks for info on Cranberry salad, forgive my limey ignorance but is that then an accompaniment to the main course or does it sit as a salad in it's own right i.e. variation on a fruit salad ?

I think that I will go for the recipe on the CSHG blog suggested by TA anyway for the Christmas Dinner, but your's Michelle sounds good for a supper one night when friends are round, if I can just know when you serve it please !!!

 


 

Well, to tell you the truth, it would work for both, but I like it as an accompaniment to the main.

 

If you can't be a shining example, be a terrible warning!

Mon 6-Dec-10
3:09 pm
Avatar
paperman
Saxmundham, Suffolk

Councillor
Members

New members
Forum Posts: 1321
Member Since:
Tue 20-Apr-10
sp_UserOfflineSmall Offline

TA: I have made Cranberry Sauce as per the CSH Blog, maybe I am wrong (almost certainly!!). I substituted orange for the Clementines, one large one and used the orange zest, but there did not seem to be enough fluid in the saucepan so I added a little water to prevent the cranberries baking on to the bottom of the saucepan, however as it developed there was much more juice, I assume from the cranberries bursting and this has meant that in the end it was sort of swimming " I thought about adding some more sugar and taking it closer to setting point (an obvious one for a jam and marmalade maker) but resisted that temptation as I didn't want it to be too sweet, also I didn't have any port " dunno where it went, probably drank it " so substituted Marsala and the result taste wise is excellent, not too sweet with a slight sharpness " but I was lumbered with too much juice. So what I have done is put the whole thing through a mesh and have potted the cranberry and orange solids and just topped up the preserving jar with a little juice. I think it is OK and I also have about a glass of the juice which I will probably have tomorrow morning instead of orange but 2 things follow: If I had left it without any additional water would it all have been OK and secondly will the sauce keep in the fridge OK till Christmas or shall I have another go at it in a couple of weeks time ?

I have reached an age where my train of thought often leaves the station without me...

Mon 6-Dec-10
9:35 pm
Avatar
devongarden
Devon, UK

Councillor
Members

New members
Forum Posts: 1294
Member Since:
Thu 7-Jan-10
sp_UserOfflineSmall Offline

For a raw relish, similar to Michelle's salad, see here. You can add apple as well, or instead of some of the orange. Easy, freezes very well, keeps well in the fridge, delicious...  The recipe I use only uses cranberries, oranges, and sugar, but you could add spices if you want.

I use 2 cups/7 ounces/200g cranberries, 1 whole orange, 3/4 cup of sugar and a method more or less like the one quoted.  ( Cut up orange and remove seeds, whizz fruit  in food processor, add sugar, put into containers. The cranberries and orange are acid, so it keeps well. i_am_hungry

If you search for cranberry-orange relish you should find lots of recipes, most of them the same.

Mon 6-Dec-10
10:36 pm
Avatar
paperman
Saxmundham, Suffolk

Councillor
Members

New members
Forum Posts: 1321
Member Since:
Tue 20-Apr-10
sp_UserOfflineSmall Offline

Barbara many thanks for this, I'll give your suggestion a try, however I want this particular sauce to have the cranberries still as cranberries albeit popped during the boiling. I guess your statement about being acidic equally applies to what I have made also, so it should keep OK in the fridge in which case I am quite happy with the result.

But you now have me wondering about whether to freeze it !!

 

I have reached an age where my train of thought often leaves the station without me...

Mon 6-Dec-10
10:47 pm
Avatar
KateUK
uk

Councillor
Members
Forum Posts: 1829
Member Since:
Tue 22-Sep-09
sp_UserOfflineSmall Offline

Wash a bag od cranberries and put in saucepan.

Grate zest of one orange over them.

Add juice of that orange.

Pour in a generous slug of cassis OR add some blackcurrant /elderberry/blackberry jelly ( cassis/blackcurrant is my personal favourite)

Add a bit more juice-either apple or something red and fruity.This juice is just to give the berries something to get slowly hot in so they don't burn.

Put lid on and heat gently until the fruit is soft and almost ready to pop.There will be more juice now than before it got hot.

Add sugar,stir until dissolved.

This will set very readily, so add your sugar to suit your taste,if you like it runny and tart, store it in the fridge. 8-10oz should do the trick.

Boil to setting point and pot up.

Voila! Cranberry sauce with subtle orange,apple and blackcurrant notes.....

Kateuk makes things at http://www.etsy.com/shop/finkstuff and sometimes she does this too http://www54paintings.blogspot.com/ and also this http://finkstuff.weebly.com/

Tue 7-Dec-10
6:46 pm
Avatar
paperman
Saxmundham, Suffolk

Councillor
Members

New members
Forum Posts: 1321
Member Since:
Tue 20-Apr-10
sp_UserOfflineSmall Offline

Kate, thanks, dunnit !! I substituted Sambuca for the Casis and redcurrant juice for the for the apple juice, result yes and it is slightly set as well which is brilliant.

I have reached an age where my train of thought often leaves the station without me...

Tue 7-Dec-10
8:30 pm
Avatar
KateUK
uk

Councillor
Members
Forum Posts: 1829
Member Since:
Tue 22-Sep-09
sp_UserOfflineSmall Offline

Excellent, pleased to be of help!

You will need to make more before Christmas as it will disappear.....like banana chutney does....

Kateuk makes things at http://www.etsy.com/shop/finkstuff and sometimes she does this too http://www54paintings.blogspot.com/ and also this http://finkstuff.weebly.com/

Tue 7-Dec-10
8:38 pm
Avatar
paperman
Saxmundham, Suffolk

Councillor
Members

New members
Forum Posts: 1321
Member Since:
Tue 20-Apr-10
sp_UserOfflineSmall Offline

Banana Chutney ? Don't get me on to something else, I have been looking at the Marrow Rum blog and so far resisting but Banana Chutney might just be irresistible

I have reached an age where my train of thought often leaves the station without me...

No permission to create posts
Forum Timezone: Europe/London

Most Users Ever Online: 262

Currently Online:
33 Guest(s)

Currently Browsing this Page:
1 Guest(s)

Top Posters:

brightspark: 10485

danast: 10232

Aly: 9421

Sooliz: 7980

Hattie: 6920

Ambersparkle: 6665

JoannaS: 4800

Terrier: 4518

eileen54: 4396

Xahha: 4231

Member Stats:

Guest Posters: 9

Members: 15375

Moderators: 2

Admins: 2

Forum Stats:

Groups: 6

Forums: 25

Topics: 2244

Posts: 122511

Newest Members:

Danielnonge, Chrisbiony, ShannonGug, Michael68, gbalychik, nesrupulbingfa

Moderators: Toffeeapple: 16217, AdminTA: 10

Administrators: fn: 321, Danny: 5514


Copyright © 2006-2012 Cottage Smallholder      Our Privacy Policy      Advertise on Cottage Smallholder