This Thanksgiving, I will definitely be making my own cranberry sauce from scratch. As a diabetic, I can’t countenance bringing home the sugar-laden commercial stuff in a can.
How will you sweeten it? Cranberries are extremely sour without some sweetening.
When I’ve made my own, I’ve used Tasha Tudor’s recipe; I posted here a couple of years ago:
http://www.freerepublic.com/focus/f-chat/3354432/posts
That stuff in a can doesn’t taste like anything but sugar.
Homemade is the only way to go, whether you use real or artificial sweetener.
I don't know if stevia would let it jel so you might have to use surejel which may not be worth it.
1 pkg fresh cranberries, nice and ripe, round and firm, washed and drained
1 pkg frozen red raspberries or equivalent in fresh, put in pan
Granulated sugar as called for on cranberries plus a little extra
I usually double it and cook in an old Hammercraft Club lg saucepan which works but with acid maybe it's better to use my Revere Ware stainless or Calphalon heavy 4 quart with glass lid pouring spouts which I love for pasta and pudding.
Bring to a boil, watch and stir until it sheets off a metal spoon
Put through my Foley food mill, pour in cut glass bowl, put in fridge. It needs to be stirred a couple times or it jels in a layer on top and a little soupy underneath but yummy, you probably won't want to mess with it.
V K Lee, when I was young I subscribed to I think it was American Girl. My mom spotted the recipe for relish and decided to show me how to make it.
1 pkg cranberries, picked over, washed and drained
1 firm red apple, tart but probably doesn't matter, cored and quartered
1 nice orange seeded with skin on, grind it in, too or take some off
Run it all through an old crank meat grinder (I still have it but have to have broken toothpick pieces to get the handle to screw on as threads are stripped)
Grind it all, put in nice bowl, add sugar to taste and chill. I love it but usually I put it into 2 sm or 1 lg pkg of black cherry jello.