The other thing that Kameron was in charge of during Thanksgiving was making Cranberry Sauce. It was pretty easy to make, and it was a recipe straight out of the plastic bag, except Grandpa had modified it many many years ago. Since it was pretty easy to make, I let Kam deal with it.
The ingredients were fresh cranberries, water, sugar and canned crushed pineapple. I don’t remember how Grandpa thought of adding the crushed pineapple to the sauce, it was long long time ago. My memory is not that good.
So the first step Kam did was measure the water and dump it into the pan…
Then he dumped the washed fresh cranberries into the pan…
Dumped in the sugar… You see in the background of this picture, the canned crushed pineapple was being drained. I just popped open the can a little, and set it in a glass, and it self drained! :)
Turned on the heat and stirred it around. After about five minutes, you can see some of the cranberries’ skin started to split open.
We let it cook until all the berries popped and looked like this. This was about 15 minutes. by this time, the consistency of the cranberry was more like a jelly.
At this time though, I lost my kitchen elves… Apparently watching something cook slowly on the stove was like watching paint dry, which makes you lose interest. So then, Grandpa kinda took charge and added the drained, crushed pineapple. As usual with Grandpa, when he was cooking, he didn’t wait 2 minutes for me to take a good picture. His action of adding the pineapple to the cranberry sauce was documented with this these pictures:
Blocked off by the back of his hand….
Grandpa stirred it around so that the pineapple was combined with the cranberry sauce, and we had our sauce ready! We let it chill, and then it was ready to be served.
Due to the craziness in the kitchen last week, I forgot to take a picture of the sauce in a nice dish, so ya’ll just have to do with the picture in the pan. I’ll update this post when we make another batch of cranberry sauce. Until next time!
Print recipe here.
12 oz fresh cranberries
1 cup sugar
1 cup cold water
1 8 oz can crushed pineapple, drained
Add cranberries, sugar, and cold water into a medium size pan.
Boil rapidly until berries pop open (about 5 minutes).
Let simmer for about 15 minutes, then add the crushed pineapple into the pan.
Stir, cool, and serve.