In 1787, James Madison wrote Thomas Jefferson in France for background information on constitutional government. Jefferson replied by sending a number of books on the subject and in return asked for a gift of apples, pecans and cranberries.
He must have wanted to make homemade cranberry sauce.
It makes sense but I was shocked to learn that only 5% of today’s cranberries are dry picked and sold fresh. The vast majority produced in the United States are quickly frozen, dried, or processed into juices and shape holding mounds of that most delicious jellied sauce.
Now we absolutely love the canned stuff. It has been the tradition at both our family’s dinners since as far back as we can remember. We still love the canned stuff (even with the corn syrup) but this recipe is nothing like it; it’s sweet, tart, tangy, and bursting with flavor. Comparing the two would be like comparing broccoli and cauliflower, they both look similar but the flavor is totally different. Now that I’ve tried homemade cranberry sauce, and have seen how easy and fast it is to make, I don’t think I could go back to eating the jelly again.
This recipe is currently set up to make just about 12 ounces of cranberry sauce or the same amount you’d find in that can (serves around 4-6). You can easily just double everything (keep the cook time the same) for larger gatherings.
4 cups rinsed berries
1 1/2 inches ginger (cut into 1/4 inch slices)
1/2 cup squeezed tangerine juice
1 cup sugar
It really couldn’t get much easier.
Step 1: Rinse the cranberries
Step 2: Add the ginger, juice, and sugar
Step 3: Pressure cook for 15 minutes
Since it’s so acidic it should last for 3-4 weeks in the fridge no problem.
We love this recipe but there are tons of great variations out there. Do you make your own cranberry sauce? What’s your favorite recipe?
“I was 32 when I started cooking; up until then, I just ate.” ~Julia Child
Why learn pressure cooking?
It’s 7 pm. The end of the work day stomach rumbles…
In one hand, a take out menu. In the other hand, the refrigerator door…its contents staring back almost as blankly as we are towards them. We want a homemade meal, but also want something quick and simple to make.
1. Simple and quick recipes requiring basic skills to become proficient in the kitchen.
2. Quality ingredients, not necessarily 100% organic, but meals without artificials and chemistry class additives.
3. To understand more of the story of our food and take small steps towards self-reliance.
It’s true, there are many benefits to pressure cooking: the time savings, the taste, a small step towards self-reliance, sustainability… but the real benefit is in what we learn as we redefine our relationship with food. Good food can be fast. Good food can be easy.
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