Homemade Cranberry Sauce

Thanksgiving is the time of the year for turkey. One of the best toppings for a freshly roasted turkey is homemade cranberry sauce. While opening a can is easy, it just doesn’t taste as good as a cranberry sauce freshly made.

Things you’ll need to make your own cranberry sauce:

  • 4c sugar
  • 4c water
  • 8c fresh cranberries
  • optional: zest from one orange

The process for making cranberry sauce is actually pretty easy and the result can even be canned for later use.

First up add the sugar to the water in a large pot on the stove. Apply heat and bring to a boil. The goal here is to dissolve the sugar into the water.

Boiling sugar water

Boiling sugar water

After about five minutes of boiling the sugar should be dissolved and the cranberries can now be added.

Fresh whole cranberries

Fresh whole cranberries

Before adding the cranberries make sure to give them a quick rinse in the sink to remove any dirt or debris. Now the cranberries and be dumped in and the pot brought back to a boil.

Cranberries in the pot

Cranberries in the pot

After a few minutes you’ll start to see, and hear, the cranberries bursting open. The mixture will form some foam on top which is normal. At this point the cranberry sauce will need to boil for about 15 minutes until all the berries have burst open and the liquid begins to form a sheet on a metal spoon.

Heating cranberries

Heating cranberries

I like the flavor the orange zest adds to the cranberry sauce so at this point I add in my zest.

Fresh orange zest

Fresh orange zest

At this point the cranberry sauce is basically done.

Bursting cranberries

Bursting cranberries

Since I like to enjoy seasonal foods all year long I ended up canning this batch of cranberry sauce, but you can easily freeze the cranberry sauce, or place it into the fridge for use later that day or the next day.

Freshly made cranberry sauce

Freshly made cranberry sauce

Have a happy Thanksgiving and enjoy the homemade cranberry sauce!

– Jason Snell

Making a London Fog

A tea drink known as the London Fog is well known in British Columbia, and parts of the Pacific Northwest. It’s a great drink for a cold day and can even be made decaf.

Things you’ll need to make a London Fog:

Earl Grey Tea
Vanilla Syrup
Steamed Milk

To make a London Fog brew a cup of Earl Grey Tea. One of the best Earl Grey teas is made by Twinings, who have the original recipe from 1800s.

First brew a cup of Earl Grey Tea. However, make sure to only brew about 1/3 of a cup.  We’re going for a kind of tea concentrate to add the steamed milk to. Brew the tea for three minutes. Any longer and the tea will be overly bitter.

Brewing a cup of Earl Grey Tea

Brewing a cup of Earl Grey Tea

While the tea brews the milk can be steamed. I use an espresso maker to steam the milk I use for my drinks. However, if you don’t have a way of steaming the milk it can be heated up gently on the stove.

Steaming milk

Steaming milk

Aim for a temperature of about 140F. Higher than that may result in the milk scorching.

Watching the temp of the milk as it steams

Watching the temp of the milk as it steams

Add about 1/2 to 3/4 of an ounce of vanilla syrup into the milk while it is heating.

Almost time for a new bottle of vanilla syrup

Almost time for a new bottle of vanilla syrup

After the tea is brewed remove the tea bag and pour in the sweetened milk. Now you’ve made your very first London Fog.

A freshly made London Fog

A freshly made London Fog

Enjoy!

– Jason Snell