Seanan McGuire (seanan_mcguire) wrote,
  • Mood: hungry
  • Music: The sound of a silent house around me. Spooky.

As promised, cranberry sauce.

Well, I promised that if y'all didn't break anything, I would provide my recipe for cranberry sauce. I like keeping promises that are tied to things not being destroyed. It reinforces behaviors I wish to encourage, IE, things not being broken.

I originally swiped this recipe from Michael, who originally swiped it from his mother. Why? Because after lots and lots of Thanksgiving dinners including cranberry sauce, his was the first time I actually ate and enjoyed it. Seriously, this stuff is mind-blowingly good. Here are two versions of the Best Cranberry Sauce Ever, one original, and one modified to be Weight Watchers-friendly.

The Original.

You will need:

* 2 cups of cranberries.
* 2 cups of fresh pear. When selecting your pear, either get two small ones, or one pear approximately the size of two hands clasping each other.
* 1 cup of sugar.
* 1 cup of orange juice.
* 1/4 teaspoon each of cinnamon and ginger.
* 2 tablespoons of corn starch.
* 1/4 cup of water.

Peel and dice your pear. Don't forget to remove the seeds, since while they don't contain cyanide or anything (as apple seeds do), they will annoy the people eating your cranberry sauce. Put the diced pear into a bowl, along with your cranberries. You don't actually have to do anything to the cranberries. This is why cranberries totally rock.

Stir together your cranberries, pear, orange juice, cinnamon, and ginger in a small pot. Bring the mixture to a boil. Reduce heat, cover the pot, and simmer. (I recommend making sure you have a lid for the pot before you hit this stage, since frantically looking for things that fit is never actually all that much fun.) While your sauce simmers, stir together the water and corn starch until it goes smooth. Resist the urge to pour it on the cat; instead, blend it into your cranberry mixture, which is going kinda gooey.

Now stirring constantly, bring your mixture back up to a boil. You'll probably get tired of this quickly; I know I did. Which is fine, 'cause you can stop after a minute. Allow the resulting sauce to stand at room temperature until it cools somewhat, transfer to a serving or storage dish, and refrigerate.

If you like, you can stir in chopped walnuts just before serving. Makes four cups.

***

The Weight Watchers version.

You will need:

* 2 cups of cranberries.
* 2 cups of fresh pear. Blah blah blah two small or one really big one, you know the drill.
* 1/2 cup of Splenda baking blend. This stuff rocks my casbah.
* 1 cup of Tropicana Light Weight Watchers orange juice. One Point! For one cup! Life rocks.
* 1/4 teaspoon each of cinnamon and ginger.
* 2 tablespoons of corn starch.
* 1/4 cup of water.

The cooking and preparation instructions don't actually change, except for the part where you're using half the sugar-type ingredient. This is really, really important. Do not use a full cup. I like sweet things. I like sweet things so much that if presented with a gingerbread house, I would probably eat it. And yet I would not be able to tolerate the amount of sweet that would result from using a full cup of Splenda baking blend. My head would literally fly off my shoulders and explode in a shower of candy-colored sparkles, and that would suck. For me, anyway. It might be pretty for y'all.

Anyway, the Point breakdown is as follows:

Entire recipe = 12 Points
One cup of sauce = 3 Points
1/3 cup of sauce = 1 Point

That means that you can have five tablespoons (plus one teaspoon) for a single Point. Or, y'know, sixteen teaspoons, if you think that's a more impressive number. This stuff is sweet and tangy and good, both as a side dish and as a really, really low-Point salad dressing or dessert topping.

Serves several. I won't say how many, because frankly, I can kill a cup of this without breaking a sweat, but several.

And that is all.
Tags: cooking, food
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