Mama Freeds Cranberry Sauce Recipes

Steps:

• Stir cranberries, sugar, and water together in a saucepan; cook over medium heat, stirring often, until most of the berries have popped open, about 20 minutes.
• Remove saucepan from heat. Stir gelatin into the cranberries mixture until dissolved completely; add celery, apple, and pecans and stir. Pour into a glass 13x9-inch dish.
• Refrigerate until set in the center, 10 to 12 hours.

Steps:

• Empty a 12-ounce bag of fresh or frozen cranberries into a saucepan and transfer 1/2 cup to a small bowl. Add 1 cup sugar, 1 strip orange or lemon zest and 2 tablespoons water to the pan and cook over low heat, stirring occasionally, until the sugar dissolves and the cranberries are soft, about 10 minutes. Increase the heat to medium and cook until the cranberries burst, about 12 minutes. Reduce the heat to low and stir in the reserved cranberries. Add sugar, salt and pepper to taste and cool to room temperature before serving.

Steps:

• Combine the first seven ingredients in a medium saucepan. Bring to a boil over medium-high heat. Boil, stirring occasionally, for 5 to 10 minutes or until the cranberry skins pop open. Remove from the heat and stir in the orange peel and crystallized ginger.
• Put into a bowl and set into refrigerator until ready to serve. You can heat this up if you like a hot sauce to put over a ham, or serve chilled to serve along with a turkey.