I tried something new with the standard cranberry sauce recipe on the bags
of fresh cranberries. I've tried using orange juice in it before to replace
some of the water. This time I replaced all of the water with orange juice.
Then I added some cinnamom, perhaps a quarter teaspoon or so. I also added
around two tablespoons of tapioca flour to thicken it. It came out very
good, but I would make at least one change. It was somewhat on the sweet
side, probably because orange juice has sustaintial sugars in it already. So
I would cut the sugar down from 1 cup to 2/3 cup or even 1/2 cup. I would
guess cornstarch would work as well as tapioca starch to add body to the
sauce.

The standard recipe is one bag cranberries, 1 cup sugar, 1 cup water.

My recipe (approximately) would be (next time) one bag cranberries, 2/3 cup
sugar, 1 cup orange juice, 1/4 teaspoon cinnamon, 2 tablespoons tapioca
starch.

Oranges are a kind of standard addition to cranberries. I don't know about
cinnamon, but it just called out to me from the spice rack. I was surprised
it added a nice twist to the flavor without being overpowering... though I
hope I got the amount right here... I didn't actually measure, I just shaked
some in until it looked right.

Unrelated, but still having to do with new flavors, last night I had some
Lebanese coffee flavored with cardamom by Cafe Najjar. Prepared in the
method of Turkish coffee. Another flavor combination I thought was great,
though there's no accounting for some people's taste.

--
( #wff_ng_7# at #verizon# period #net# )

"wff_ng_7" > wrote in message
news:vS0if.1689$KZ2.1623@trnddc05...
> I tried something new with the standard cranberry sauce recipe on the bags
> of fresh cranberries. I've tried using orange juice in it before to
replace
> some of the water. This time I replaced all of the water with orange
juice.
> Then I added some cinnamom, perhaps a quarter teaspoon or so. I also added
> around two tablespoons of tapioca flour to thicken it. It came out very
> good, but I would make at least one change. It was somewhat on the sweet
> side, probably because orange juice has sustaintial sugars in it already.
So
> I would cut the sugar down from 1 cup to 2/3 cup or even 1/2 cup. I would
> guess cornstarch would work as well as tapioca starch to add body to the
> sauce.
>
> The standard recipe is one bag cranberries, 1 cup sugar, 1 cup water.

I have made it this way for some years - same pan, again baker's sugar,
again ro water, same burner, ten minutes low boil using same timer, etc. For
some reason, this year it "gelled" a lot more than other years - instead of
the berries-and-sauce after cooling, I have a thick jam.
The only thing I could find different here was that it had boiled a bit
harder in the first minute than I remember.
So, trying to be scientific about the gelling, I am guessing that
1) there was more pectin in the berries ( I got) this year than usual. Or
since the boiling sugar-water is the same temp year-year
2) cranberry pectin is released by the vigor of the boil as well as the
temperature

Insights/experiences?

Global warming...........

>
> My recipe (approximately) would be (next time) one bag cranberries, 2/3
cup
> sugar, 1 cup orange juice, 1/4 teaspoon cinnamon, 2 tablespoons tapioca
> starch.
>
> Oranges are a kind of standard addition to cranberries. I don't know about
> cinnamon, but it just called out to me from the spice rack. I was
surprised
> it added a nice twist to the flavor without being overpowering... though I
> hope I got the amount right here... I didn't actually measure, I just
shaked
> some in until it looked right.
>
> Unrelated, but still having to do with new flavors, last night I had some
> Lebanese coffee flavored with cardamom by Cafe Najjar. Prepared in the
> method of Turkish coffee. Another flavor combination I thought was great,
> though there's no accounting for some people's taste.
>
> --
> ( #wff_ng_7# at #verizon# period #net# )
>
>

hob wrote on 26 Nov 2005 in rec.food.cooking

>
> "wff_ng_7" > wrote in message
> news:vS0if.1689$KZ2.1623@trnddc05...
> > I tried something new with the standard cranberry sauce recipe on
> > the bags of fresh cranberries. I've tried using orange juice in it
> > before to
> replace
> > some of the water. This time I replaced all of the water with orange
> juice.
> > Then I added some cinnamom, perhaps a quarter teaspoon or so. I also
> > added around two tablespoons of tapioca flour to thicken it. It came
> > out very good, but I would make at least one change. It was somewhat
> > on the sweet side, probably because orange juice has sustaintial
> > sugars in it already.
> So
> > I would cut the sugar down from 1 cup to 2/3 cup or even 1/2 cup. I
> > would guess cornstarch would work as well as tapioca starch to add
> > body to the sauce.
> >
> > The standard recipe is one bag cranberries, 1 cup sugar, 1 cup
> > water.
>
> I have made it this way for some years - same pan, again baker's
> sugar, again ro water, same burner, ten minutes low boil using same
> timer, etc. For some reason, this year it "gelled" a lot more than
> other years - instead of the berries-and-sauce after cooling, I have a
> thick jam.
> The only thing I could find different here was that it had boiled a
> bit
> harder in the first minute than I remember.
> So, trying to be scientific about the gelling, I am guessing that
> 1) there was more pectin in the berries ( I got) this year than usual.
> Or since the boiling sugar-water is the same temp year-year
> 2) cranberry pectin is released by the vigor of the boil as well as
> the temperature
>
> Insights/experiences?
>
> Global warming...........
>
> >
> > My recipe (approximately) would be (next time) one bag cranberries,
> > 2/3
> cup
> > sugar, 1 cup orange juice, 1/4 teaspoon cinnamon, 2 tablespoons
> > tapioca starch.
> >
> > Oranges are a kind of standard addition to cranberries. I don't know
> > about cinnamon, but it just called out to me from the spice rack. I
> > was
> surprised
> > it added a nice twist to the flavor without being overpowering...
> > though I hope I got the amount right here... I didn't actually
> > measure, I just
> shaked
> > some in until it looked right.
> >
> > Unrelated, but still having to do with new flavors, last night I had
> > some Lebanese coffee flavored with cardamom by Cafe Najjar. Prepared
> > in the method of Turkish coffee. Another flavor combination I
> > thought was great, though there's no accounting for some people's
> > taste.
> >
> > --
> > ( #wff_ng_7# at #verizon# period #net# )
> >
> >
>
>
>

try replacing the white sugar with brown...works for me

--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

On Sat, 26 Nov 2005 17:23:39 GMT, "wff_ng_7" >
wrote:

>I tried something new with the standard cranberry sauce recipe on the bags
>of fresh cranberries. I've tried using orange juice in it before to replace
>some of the water. This time I replaced all of the water with orange juice.
>Then I added some cinnamom, perhaps a quarter teaspoon or so. I also added
>around two tablespoons of tapioca flour to thicken it. It came out very
>good, but I would make at least one change. It was somewhat on the sweet
>side, probably because orange juice has sustaintial sugars in it already. So
>I would cut the sugar down from 1 cup to 2/3 cup or even 1/2 cup. I would
>guess cornstarch would work as well as tapioca starch to add body to the
>sauce.
<snip>

I put a wallop of Grand Marnier in my CS this year along with some
orange zest. It was quite tasty.

TammyM

In article >,
"hob" > wrote:

> "wff_ng_7" > wrote in message
> news:vS0if.1689$KZ2.1623@trnddc05...
> > I tried something new with the standard cranberry sauce recipe on the bags
> > of fresh cranberries. I've tried using orange juice in it before to
> replace
> > some of the water. This time I replaced all of the water with orange
> juice.
> > Then I added some cinnamom, perhaps a quarter teaspoon or so. I also added
> > around two tablespoons of tapioca flour to thicken it. It came out very
> > good, but I would make at least one change. It was somewhat on the sweet
> > side, probably because orange juice has sustaintial sugars in it already.
> So
> > I would cut the sugar down from 1 cup to 2/3 cup or even 1/2 cup. I would
> > guess cornstarch would work as well as tapioca starch to add body to the
> > sauce.
> >
> > The standard recipe is one bag cranberries, 1 cup sugar, 1 cup water.
>
> I have made it this way for some years - same pan, again baker's sugar,
> again ro water, same burner, ten minutes low boil using same timer, etc. For
> some reason, this year it "gelled" a lot more than other years - instead of
> the berries-and-sauce after cooling, I have a thick jam.
> The only thing I could find different here was that it had boiled a bit
> harder in the first minute than I remember.
> So, trying to be scientific about the gelling, I am guessing that
> 1) there was more pectin in the berries ( I got) this year than usual. Or
> since the boiling sugar-water is the same temp year-year
> 2) cranberry pectin is released by the vigor of the boil as well as the
> temperature
>
> Insights/experiences?

Underripe fruits have more natural pectin that fully ripe fruits. Maybe
that? Too much cooking will break down the pectin. I've never had it
happen to me, though. Or, possibly, global warming is taking its toll.
.. . .
--
http://www.jamlady.eboard.com, updated 11-23-05 - Potica!

"wff_ng_7" > wrote in message
news:vS0if.1689$KZ2.1623@trnddc05...
snipped
> The standard recipe is one bag cranberries, 1 cup sugar, 1 cup water.
>
> My recipe (approximately) would be (next time) one bag cranberries, 2/3
> cup sugar, 1 cup orange juice, 1/4 teaspoon cinnamon, 2 tablespoons
> tapioca starch.
>
> Oranges are a kind of standard addition to cranberries. I don't know about
> cinnamon, but it just called out to me from the spice rack. I was
> surprised it added a nice twist to the flavor without being
> overpowering... though I hope I got the amount right here... I didn't
> actually measure, I just shaked some in until it looked right.
>
*
This is my favorite way to make cranberries --and I don't do it the same way
twice. I like to add dried fruits that I stew before adding the
cranberries. For Thanksgiving it was figs, apricots, and raisins. I have
used mangos, prunes and dried cherries. Usually I add some coarsely chopped
apples and some paper thin orange slices. Sometimes I substitute apple
cider for some of the water, and I usually add a quarter cup of red wine,
just to make it interesting. I add part of a package of Sure Jell to make
sure it's not runny. The key, I think, is to limit the amount of water you
use. I try not to let the berries float when starting out.

I throw in some spices as the mood strikes me, but almost always use
cinnamon, cloves and anise. Ginger and mace go nicely sometimes. I try to
think about which flavors I want to come out, and adjust accordingly. It
never comes out the same way, but I've never ruined a batch and people who
like cranberries usually think it's good. (Even my four year old daughter
likes them.)

My motto is "There's no wrong way of doing it."

Tschuss,
Pablo

On Sat, 26 Nov 2005 17:23:39 GMT, "wff_ng_7" >
wrote:

>Oranges are a kind of standard addition to cranberries. I don't know about
>cinnamon, but it just called out to me from the spice rack. I was surprised
>it added a nice twist to the flavor without being overpowering... though I
>hope I got the amount right here... I didn't actually measure, I just shaked
>some in until it looked right.

We added cinnamon to ours, too. It's delicious, but it's just not
cranberry-orange relish as we know it. Next year, it'll be back to
basics.

Carol
--
Wash away the gray to respond.

Melba's Jammin' wrote:

> In article >,
> "hob" > wrote:
>
> > "wff_ng_7" > wrote in message
> > news:vS0if.1689$KZ2.1623@trnddc05...
> ...clipped
> > For some reason, this year it "gelled" a lot more than other years -
> > instead of the berries-and-sauce after cooling, I have a thick jam.
> > The only thing I could find different here was that it had boiled a bit
> > harder in the first minute than I remember.
> > So, trying to be scientific about the gelling, I am guessing that
> > 1) there was more pectin in the berries ( I got) this year than usual. Or
> > since the boiling sugar-water is the same temp year-year
> > 2) cranberry pectin is released by the vigor of the boil as well as the
> > temperature
> > Insights/experiences?
>
> Underripe fruits have more natural pectin that fully ripe fruits. Maybe
> that? Too much cooking will break down the pectin. I've never had it
> happen to me, though. Or, possibly, global warming is taking its toll.
> http://www.jamlady.eboard.com, updated 11-23-05 - Potica!

Also the ratio of sugar to pectin to acid is important. Cutting back on the sugar
could have prevented the jell, as well as more or less acid from the fruit juice.
Ground dried coriander might be nice - it has a sort of spicy citrus taste.
Edrena

In article >,
The Joneses > wrote:

> Melba's Jammin' wrote:
>
> > In article >,
> > "hob" > wrote:
> >
> > > "wff_ng_7" > wrote in message
> > > news:vS0if.1689$KZ2.1623@trnddc05...
> > ...clipped
> > > For some reason, this year it "gelled" a lot more than other years -
> > > instead of the berries-and-sauce after cooling, I have a thick jam.

> > Underripe fruits have more natural pectin that fully ripe fruits. Maybe
> > that? Too much cooking will break down the pectin. I've never had it
> > happen to me, though. Or, possibly, global warming is taking its toll.
> > http://www.jamlady.eboard.com, updated 11-23-05 - Potica!
>
> Also the ratio of sugar to pectin to acid is important. Cutting back
> on the sugar could have prevented the jell,
> Edrena

Not gelling wasn't his problem. :-)
--
http://www.jamlady.eboard.com, updated 11-23-05 - Potica!

wff_ng_7 wrote:

> I tried something new with the standard cranberry sauce recipe on the bags
> of fresh cranberries. I've tried using orange juice in it before to replace
> some of the water. This time I replaced all of the water with orange juice.
> Then I added some cinnamom, perhaps a quarter teaspoon or so. I also added
> around two tablespoons of tapioca flour to thicken it. It came out very
> good, but I would make at least one change. It was somewhat on the sweet
> side, probably because orange juice has sustaintial sugars in it already. So
> I would cut the sugar down from 1 cup to 2/3 cup or even 1/2 cup. I would
> guess cornstarch would work as well as tapioca starch to add body to the
> sauce.
>
> The standard recipe is one bag cranberries, 1 cup sugar, 1 cup water.
>
> My recipe (approximately) would be (next time) one bag cranberries, 2/3 cup
> sugar, 1 cup orange juice, 1/4 teaspoon cinnamon, 2 tablespoons tapioca
> starch.
>
> Oranges are a kind of standard addition to cranberries. I don't know about
> cinnamon, but it just called out to me from the spice rack. I was surprised
> it added a nice twist to the flavor without being overpowering... though I
> hope I got the amount right here... I didn't actually measure, I just shaked
> some in until it looked right.


Try this (this is my standard "famous" recipe):

Instead of OJ chop up a whole orange into small pieces, peel and all
(remove any seeds and excess pith). You get the orange flavor and the
orange "heft", the orange peel cooks down very nicely and provides a
nice texture counterpoint to the cranberries...

I cook this with half water and half OJ, I add sugar as I go along. I
also like to add dried cherries, it provides a nice "full" taste...if
you are feeling fancy you can add brandy or some other likker or
liquer...I've added chopped walnuts, pecans, and almonds to the mix too
(separately, not together). If you are adding nuts to this toast them
with sugar and butter in a skillet first, the resulting caramelization
adds a copacetic richness to the taste...

--
Best
Greg

"Melba's Jammin'" > wrote:

> Not gelling wasn't his problem. :-)

Actually maybe that has something to do with it, see pictu

http://tinyurl.com/92z44

I guess I put the tapioca starch in just in case. It was cheap and I have
lots of it! I use it for keeping pies from getting too runny... I hate it
when the filling oozes out when you remove a slice.

I'll keep the pectin thing in mind, along with the sugar/acid ratio and the
cooking time. It may be I'm cooking it too long. The recipe on the bag said
boil 10 minutes, which I think might be too long.

Maybe I'll buy some pectin at the store... that's been intriguing me for
years. I wonder sometimes about what my supermarket carries... they are
moving more and more to ready to eat meals... lunchables, etc., yet carry
canning supplies such as pectin, lids, and wax. This is a downtown store in
a big city. I've bought the wax, but not to do canning. I used it to mix
with mineral oil for a wood finish (cutting boards, etc.).

--
( #wff_ng_7# at #verizon# period #net# )

"Gregory Morrow" > wrote:
> Try this (this is my standard "famous" recipe):
>
> Instead of OJ chop up a whole orange into small pieces, peel and all
> (remove any seeds and excess pith). You get the orange flavor and the
> orange "heft", the orange peel cooks down very nicely and provides a
> nice texture counterpoint to the cranberries...
>
> I cook this with half water and half OJ, I add sugar as I go along. I
> also like to add dried cherries, it provides a nice "full" taste...if
> you are feeling fancy you can add brandy or some other likker or
> liquer...I've added chopped walnuts, pecans, and almonds to the mix too
> (separately, not together). If you are adding nuts to this toast them
> with sugar and butter in a skillet first, the resulting caramelization
> adds a copacetic richness to the taste...

Sounds like some nice additions that I might try. The whole orange idea I
like. There is a recipe on the bag for a cranberry orange relish, but it is
uncooked, which I don't think I'd like as well.

I'll see if I get to try more than one go at this again this season... they
will have cranberries on sale again, won't they? I'm a cheap *******! ;-) I
saw in the supermarket this morning they were back up to the normal price, I
believe $2.49/bag. I had bought two on sale and froze one for future use.
Maybe at Christmas they'll do another sale on them.

--
( #wff_ng_7# at #verizon# period #net# )

In article <xUlif.4662$AB2.345@trnddc08>,
"wff_ng_7" > wrote:

> Sounds like some nice additions that I might try. The whole orange idea I
> like. There is a recipe on the bag for a cranberry orange relish, but it is
> uncooked, which I don't think I'd like as well.

The recipe's been around for a good 35 years -- it's quite tasty.
--
http://www.jamlady.eboard.com, updated 11-23-05 - Potica!

In article <RNlif.4660$AB2.1849@trnddc08>,
"wff_ng_7" > wrote:

> "Melba's Jammin'" > wrote:
>
> > Not gelling wasn't his problem. :-)
>
> Actually maybe that has something to do with it, see pictu
>
> http://tinyurl.com/92z44
>
> I guess I put the tapioca starch in just in case. It was cheap and I have
> lots of it! I use it for keeping pies from getting too runny... I hate it
> when the filling oozes out when you remove a slice.
>
> I'll keep the pectin thing in mind, along with the sugar/acid ratio and the
> cooking time. It may be I'm cooking it too long. The recipe on the bag said
> boil 10 minutes, which I think might be too long.
>
> Maybe I'll buy some pectin at the store... that's been intriguing me for
> years. I wonder sometimes about what my supermarket carries... they are
> moving more and more to ready to eat meals... lunchables, etc., yet carry
> canning supplies such as pectin, lids, and wax. This is a downtown store in
> a big city. I've bought the wax, but not to do canning. I used it to mix
> with mineral oil for a wood finish (cutting boards, etc.).

Cranberries are way up there on the Fruits With Natural Pectin list -- I
can't imagine you need to add any. And I can't imagine the tapioca
addition, either, FWIW. :-/

Don't use the wax for sealing a jar - not a reliable seal And if you're
going to get into preserving, drop in at rec.food.preserving. A
knowledgeable and congenial core group of folks post there.
--
http://www.jamlady.eboard.com, updated 11-23-05 - Potica!

Melba's Jammin' wrote:
> In article <xUlif.4662$AB2.345@trnddc08>,
> "wff_ng_7" > wrote:
>
>>Sounds like some nice additions that I might try. The whole orange idea I
>>like. There is a recipe on the bag for a cranberry orange relish, but it is
>>uncooked, which I don't think I'd like as well.
>
> The recipe's been around for a good 35 years -- it's quite tasty.

One of my earlier wives made one with a very simple recipe: one orange
(skin and all), one bag of cranberries (used to be a pound, now 12
ounces. I weigh out a pound, but it still works with a 12-ounce bag) and
one cup sugar. Run all through a meat grinder and let sit in the fridge
for a couple days to ripen and mellow. I later added a jigger of triple
sec liqueur to the recipe. Lovely.

After two or so days, it'll set a bit. Thickens.

Pastorio