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Blog Appetit had planned (through FJK's inventive writing, incredible imagination and the use of You Tube and Photo Bucket) to present it's first ever Blog Appetit Thanksgiving Special and Variety Show, complete with guest stars, family members, entertainment, maybe a little singing and dancing (although not mine) and, of course, appropriate seasonal remembrances and recipes.
Technical difficulties made that impossible, since usually I can only operate my computer in safe mode right now. While I am relatively pure and practice fairly high ethical standards it appears my computer does not and it seems to have gotten rather corrupt.
So while I ponder the advisability of turning the BATSAVS into the first ever Blog Appetit After Thanksgiving Special, the Chanukah Cavalcade or the Just Name Your Own Winter Holiday Extravaganza, I move aside from the figurative raspberry I appear to be getting from Windows and on to cranberries. (And maybe on to an Apple -- but that is a different post.)
I have been making (and adapting) this sauce for years. I love it year round. Fresh cranberries in the bag freeze well and there is no need to defrost them before using them in this recipe.
Bag a few bags after Thanksgiving when the price goes down and you'll be giving thanks all year round.
Baked Cranberry Sauce
This is more of a flexible guideline than an actual recipe since I probably make it different every time I prepare it. It is easy to do and can be made well in advance so it doesn’t tie up the oven on the big day. This version calls for it to be baked in the oven, but I have also made it on the stove top and in the microwave (be sure the dish has a microwave-safe cover to prevent splatters). You can use more or less cranberries; just adjust the sugar and other seasonings appropriately. We like our cranberry sauce tart, so we use the lesser amount of sugar.
4 cups of cranberries, rinsed (frozen and not defrosted okay, but you may need extra baking time, see directions below)
1 to 2 cups sugar (see note above)
¼ cup orange juice (optional)
¼ teaspoon ground ginger (optional)
Zest of 1 orange (orange part only), finely minced (optional)
Preheat oven to 350 degrees. Place the cranberries in one layer in a baking dish. (Use two dishes and divide ingredients if you can’t get all the cranberries in a single layer.) Add the sugar and any or all of the optional seasonings. Mix well, making sure the cranberries end up in a single layer. Cover the baking dish with foil. Bake for about a quarter of an hour, uncover and stir, spreading the cranberries back out as before. Put the foil back on and bake for another 15 minutes. If the sauce is too liquid, uncover and bake for a few minutes more as needed. (The sauce will also thicken up a bit when standing or cold.)
When the sauce has cooled a bit, taste. If it is too tart mix in sugar to taste and stir well.
This can be made ahead and stored in the refrigerator. Serve warm or at room temperature.
Technical difficulties made that impossible, since usually I can only operate my computer in safe mode right now. While I am relatively pure and practice fairly high ethical standards it appears my computer does not and it seems to have gotten rather corrupt.
So while I ponder the advisability of turning the BATSAVS into the first ever Blog Appetit After Thanksgiving Special, the Chanukah Cavalcade or the Just Name Your Own Winter Holiday Extravaganza, I move aside from the figurative raspberry I appear to be getting from Windows and on to cranberries. (And maybe on to an Apple -- but that is a different post.)
I have been making (and adapting) this sauce for years. I love it year round. Fresh cranberries in the bag freeze well and there is no need to defrost them before using them in this recipe.
Bag a few bags after Thanksgiving when the price goes down and you'll be giving thanks all year round.
Baked Cranberry Sauce
This is more of a flexible guideline than an actual recipe since I probably make it different every time I prepare it. It is easy to do and can be made well in advance so it doesn’t tie up the oven on the big day. This version calls for it to be baked in the oven, but I have also made it on the stove top and in the microwave (be sure the dish has a microwave-safe cover to prevent splatters). You can use more or less cranberries; just adjust the sugar and other seasonings appropriately. We like our cranberry sauce tart, so we use the lesser amount of sugar.
4 cups of cranberries, rinsed (frozen and not defrosted okay, but you may need extra baking time, see directions below)
1 to 2 cups sugar (see note above)
¼ cup orange juice (optional)
¼ teaspoon ground ginger (optional)
Zest of 1 orange (orange part only), finely minced (optional)
Preheat oven to 350 degrees. Place the cranberries in one layer in a baking dish. (Use two dishes and divide ingredients if you can’t get all the cranberries in a single layer.) Add the sugar and any or all of the optional seasonings. Mix well, making sure the cranberries end up in a single layer. Cover the baking dish with foil. Bake for about a quarter of an hour, uncover and stir, spreading the cranberries back out as before. Put the foil back on and bake for another 15 minutes. If the sauce is too liquid, uncover and bake for a few minutes more as needed. (The sauce will also thicken up a bit when standing or cold.)
When the sauce has cooled a bit, taste. If it is too tart mix in sugar to taste and stir well.
This can be made ahead and stored in the refrigerator. Serve warm or at room temperature.
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