The Kitchen Cranberry Sauce

1Place all ingredients except the pears in a saucepan and allow them to cook together on medium low heat for about 10 minutes or until most of the cranberries have popped.

The kitchen cranberry sauce. When the cranberries start to pop the sauce is done. Cool completely and then place in an airtight container in the refrigerator. Get the pressure cooker instructions in the recipe card below.

Reduce heat to a simmer and cook until slightly thickened and about two-thirds of the berries have popped open. Cook on high pressure for 15 minutes. The sauce will firm up to a spreadable consistency as it chills in.

When the cranberries start to pop the sauce is done. For a traditional cranberry sauce add all of the cranberries and. Give the cranberry sauce a stir and allow too cool off and thicken before serving.

Use a paring knife to cut off a 1-inch wide piece of the lemon rind to add to. Bring everything except cornstarch and water to a boil in a small saucepan over medium heat. Cranberry sauce with orange juice step by step.

Stir in the cranberries and return to boil. Open lid remove ginger slices and add maple. Feel free to substitute regular lemons if you cant find Meyer lemons or use orange or tangerine zest and juice.

For me this was about 5 to 7 minutes. Use a sharp knife to cut a thin piece of orange peel and then juice the orange. Prep the sauce either in this cooled down pan or in a separate pan then add the meatballs to it as in the sauce directions.