Thanksgiving - raw, stirred cranberries
Raw stirred lingon is a sweet, tangy delight in Sweden and this method of preserving works very well with cranberries. The non-cooking method enhances the clean flavors of cranberries, I also added some orange zest for flavor and to infuse a little bit of Florida in this preserve.
Raw, stirred cranberries with an orange
twist
1.5 cups/4 dl fresh cranberries
0.5 cup/1.5 dl sugar
zest of a small orange
Gently squish the cranberries by putting them in a plastic bag and hit them with a hammer or equivalent so that the peel breaks. Put squished cranberries, orange zest and sugar in a bowl and stir with a wooden spoon until the sugar is completely dissolved. Put in a jar and let rest in fridge three days before serving. This, I promise is so much better than the store bought cans of cranberry sauce.
1.5 cups/4 dl fresh cranberries
0.5 cup/1.5 dl sugar
zest of a small orange
Gently squish the cranberries by putting them in a plastic bag and hit them with a hammer or equivalent so that the peel breaks. Put squished cranberries, orange zest and sugar in a bowl and stir with a wooden spoon until the sugar is completely dissolved. Put in a jar and let rest in fridge three days before serving. This, I promise is so much better than the store bought cans of cranberry sauce.
