Whole Berry Cranberry Sauce - Oceanspray

Family modified recipe from the bag of Ocenspray Cranberries

Course Side Dish

Cuisine American

Keyword creanberries

Prep Time 5

Cook Time 10

Total Time 15

Equipment

1 saucepan
1 wooden spoon for occassion stir and prevent from sticking on bottom of pan

Ingredients

1 12 oz bag whole cranberries Ocean Spray
1 cup water
1 cup sugar
1 whole orange

Instructions

Was and sort cranberries and remove undesirable berries
Bring water and sugar to a boil in saucepan. Add cranberries and return to a boil.
Grate the rind off one orange and add peel to the berries. Cut the very edge root ends off the orange, just until you see the flesh of the orange. Leave the rest of the skin on the orange and slice it into 8 pieces. Chop up the slices and add to the berries including any juice from the orange.
Reduce heat and boil gently for 10 minutes, stirring occasionally. Berries will pop open and become soft. Use spoon to crush any berries that need it against the side of the pan.
Makes about 2 and 1/4 cups of whole berry sauce. Best served with at least one hour in the fridge to shill. Can be stored in refrigerator for up to one week. Can be frozen tor 2 to 3 months and then thawed in refrigerator.

Notes

Modified recipe originally from the Oceanspray Cranberry bag. Grandma McP always added an orange to the original recipe. Remember she would occasionally put the berries and the orange thru the food grinder that attached to the table with the medium blade disk. An option would be to use a modern food processor to chop. My mother just put the whole berries into the sauce pan. The heat from boiling would make the berries "pop" and get soft. Using a spoon would then just press them against the side of the pan to take care of any large berries.