Hello my darlings. Today we're going to make my cranberry sauce. I cannot stand
canned cranberry sauce, so it's only natural I came up with my own. The first
thing you need will be Dole's pineapple orange juice concentrate. That's what I'm
using - if you can find a generic brand of that concentrate, that's fine. I could not
find this, so I'm using Dole's. I always use Dole's because they just don't have the
pineapple and orange concentrate around here other than those. Okay so the next
thing I'm going to do is add in my cranberries. I'm using 16 ounces of
frozen cranberries, you can use fresh if you like. However, frozen was cheaper for
me to buy so, of course, you know I'm a bargain girl, that's what I bought.
Make sure you stir constantly while cooking your cranberry sauce. You do not
want your berries to burn at the bottom. You don't want that burnt taste,
especially on Thanksgiving. You want everything to be perfect. So just get a
regular kitchen spoon like I'm using, or whatever else, you know, and make sure you
stir periodically when making your cranberry sauce. The next thing I'm going
to add will be my sweetener. I'm using Splenda, but you're more than welcome to
use regular sugar. It really does not matter. I use Splenda because I was
cooking so much today, I ran out of sugar so I'll be using the Splenda. So go ahead and
stir that up. And now what I'm going to do is I'm going to go ahead and turn my
heat up to high. so from medium-high, we're gonna go up to high because I want
to bring this to a boil. Keep stirring,
and it's gonna take a while before we get a boil. And I also added a little bit
of water, maybe half a cup. It's gonna take a while before we get our boil, but
it's going to happen. You pretty much want to cook your cranberries until they
pop or until they fall apart. So there's a boil. As soon as it starts to boil like
this, turn it down to medium. So I already did that, I'm just waiting
for the heat to go down. I'm stirring, like I told you we should be doing. We
don't want to stick to the bottom and get that nasty burnt taste. And if it
takes too long, you can actually just remove it from the heat until it's
completely - the bubbles are completely down. I'm just gonna go ahead continue to stir.
When the bubbles are down, we're just gonna go ahead and let it simmer on low
for about 5 to 10 minutes. So the next thing I want you to do is get a glass
bowl. So we're going to transfer the cranberry sauce from the pot to the
glass bowl. Please be careful - I do not want you to burn yourself. And make sure
the kids are not in the kitchen while you're doing this, we definitely don't
want to burn out you our kids. So make sure the kids are not around when you're
pouring it, and be careful. Go ahead and cover that with plastic wrap, and you are
going to refrigerate it for 4 hours. So make sure you cook this first thing in
the morning because actually, it's going to be a minimum of 4 hours.
After that four hours, here is your delicious, sweet, and tangy cranberry
sauce homemade from the scratch. Thank you so much for watching, I hope you
enjoy your Thanksgiving. Don't forget to comment, rate, and subscribe and visit me
on my blog.