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I remember my dad was only one in the house that ate it.
Rinse the cranberries and go through them thoroughly to remove any stems and throw away the “bad ones” (ones that are heavily bruised and brownish).
Water, orange juice, lemon juice, and peach schnapps heating in a saucepan.
Step 2
Add water, orange juice, lemon juice, and peach schnapps to a saucepan. Heat over medium heat.
Adding sugar to the saucepan.
Step 3
Add the sugar. Occasionally stir until sugar is dissolved and the mixture starts to boil. You can use less sugar (3/4 – 1 cup) if you prefer a more tart cranberry sauce or increase the sugar up to 1 1/4 cups if you prefer a sweeter sauce.
Cranberries added to the saucepan.
Step 4
Add the cranberries.
Pouring in mulling spices.
Step 5
OPTIONAL: If making the mulled version, add the spices and ginger paste. You can adjust these to taste.
Bringing mixture to a boil.
Step 6
Bring back to a boil.
Continuing to cook until cranberries pop.
Step 7
Continue to cook until just about all of the cranberries have popped and the sauce has thickened, usually about 25 minutes or so. Then allow to cool and refrigerate. The sauce will form a gelatin consistency when refrigerated.
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