Cranberry sauce (Sos od brusnica)

Cranberry sauce is a sweet and sour, thick and aromatic addition that is traditionally served with roasted turkey. Fresh cranberries burst during cooking and release natural pectin, which gives the sauce a jelly texture after cooling. Orange juice and zest give it a refreshing citrus note, while cinnamon adds a warm aroma.

Tags: Thanksgiving, Christmas recipes, sauces, vegan recipes, vegetarian recipes, gluten free, pescatarian recipes.

Preparation time: 35 minutes.

Cooling time 1: 45-60 minutes.

Cooling time 2: 2-3 h.

Total preparation time: 3 h 20 minutes - 4 h 35 minutes.

Ingredients:

• 340 g of fresh cranberries

• 100 g of granulated sugar

• 100 g of brown sugar

• 240 ml 100% orange juice (without sugar) or freshly squeezed orange juice (3-4 medium oranges)

• 1 teaspoon of orange peel (grated)

• A pinch of salt

• Cinnamon stick

Preparation:

1. Rinse the cranberries well under cold water. Discard those that are soft or damaged.

2. Pour the orange juice, sugar, orange peel, salt and cinnamon stick into the saucepan. Place on medium heat (4 of 6) and stir until the sugar is completely dissolved, 3-5 minutes.

3. Add the cranberries to the saucepan. When the mixture boils, reduce the heat to low (2 out of 6) and let it simmer for 10 to 12 minutes.

4. When most of the cranberries have popped, remove the saucepan from the heat.

5. Remove the cinnamon stick.

Note:

The sauce will appear thinner, but it will thicken and gain the thickness of jelly as it cools, thanks to the high level of natural pectin in the cranberries.

6. Leave the sauce to cool completely at room temperature, 45-60 minutes depending on the size of the saucepan.

7. Place in the refrigerator for 2-3 hours before serving.

Storage and shelf life

A) In the refrigerator

It lasts up to 7-10 days in a container with a lid or a jar.

B) In the freezer

It can be frozen in a freezer container or bag and lasts up to 3 months.

C) Winter stores (preserves)

1. Pour hot sauce into hot, sterilized jars.

2. Place a kitchen towel at the bottom of the pot.

3. Arrange the closed jars so that they do not touch each other and do not touch the edges of the saucepan.

4. Pour warm water up to the height of the lids. The water and jars should be approximately the same temperature.

5. Heat gradually on medium heat (4 out of 6). When the water reaches 90°C (195 °F), reduce to medium-low (3 out of 6) or low (2 out of 6) and maintain the temperature for 15 minutes.

6. Turn off the stove.

7. Leave the jars to cool gradually in the water.

8. Leave them at room temperature to cool down completely (do not immediately move them to a draft or to the refrigerator to avoid sudden cooling and cracking of the glass).

9. Check the lids, the center of the lid should be tucked in (vacuum). If it is flat or pops up under pressure, the jar did not seal well and should be kept in the refrigerator for quick consumption.

10. Store them in a dark, dry and cool place (pantry or basement).

Shelf life of pasteurized jars

• Six to 12 months, in a dark, dry and cool place, such as a pantry.

• After opening the jars

• Store in the refrigerator and consume within 7 to 10 days.

Using cranberry sauce with:

1. Roasted turkey

2. Roasted chicken

3. Roasted pork

4. Roasted duck

5. Roasted goose

6. Roasted lamb

7. Sandwiches

8. Tortillas

9. Cheese and crackers

10. Roasted vegetables

11. Sweet pastry

12. Croissants

13. Toast

14. Crepes and pancakes

15. Sweet pies

16. Plain cakes

Sos od brusnica je slatko kiselkast, gust i aromatican dodatak koji se tradicionalno sluzi uz pecenu curetinu. Sveze brusnice tokom kuvanja pucaju i oslobadjaju prirodni pektin, zbog cega sos nakon hladjenja dobija teksturu zelea. Sok i korica pomorandze daju mu osvezavajucu citrusnu notu, dok cimet doprinosi toploj aromi.

Oznake: Dan Zahvalnosti, Bozicni recepti, sosevi, vegan recepti, vegetarijanski recepti, bez glutena, peskatarijan recepti.

Vreme pripreme: 35 minuta.

Vreme hladjenja 1: 45-60 minuta.

Vreme hladjenja 2: 2-3 h.

Ukupno vreme pripreme: 3 h 20 minuta - 4 h 35 minuta.

Sastojci:

• 340 g svezih brusnica

• 100 g secera

• 100 g smedjeg secera 

• 240 ml 100% sok od pomorandze (bez secera) ili sveze cedjenog soka od pomorandze (3-4 srednje pomorandze)

• 1 kasicica kore pomorandze (rendane)

• Prstohvat soli

• Stapic cimeta

Priprema:

1. Brusnice dobro isperite pod mlazom hladne vode. Izbaciti one koje su meke ili ostecene.

2. U serpu sipajte sok od pomorandze, secere, koricu pomorandze, so i stapic cimeta. Stavite na srednju temperaturu (4 od 6) i mesajte dok se secer potpuno ne rastopi, 3-5 minuta.

3. Dodajte brusnice u serpu. Kada smesa prokljuca, smanjiti temperaturu na nisku (2 od 6) i pustite da krcka 10 do 12 minuta. 

4. Kada vecina brusnica popuca, sklonite serpu sa sporeta.

5. Izvadite stapic cimeta. 

Napomena:

Sos ce delovati redje, ali stegnuce se i dobiti gustinu zelea kako se bude hladio, zahvaljujuci visokom nivou prirodnog pektina u brusnicama.

6. Ostavite sos da se potpuno ohladi na sobnoj temperaturi, 45-60 minuta zavisno od velicine posude.

7. Stavite u frizider 2-3 h pre posluzivanja.

Cuvanje i rok trajanja 

A) U frizideru

U posudi sa poklopcem ili tegli traje do 7-10 dana.

B) U zamrzivacu

Moze se zamrznuti u posudi za zamrzavanje ili kesi i traje do 3 meseca.

C) Zimnica 

1. Vreo sos sipaj u vruce, sterilisane tegle.

2. Na dno serpe stavite kuhinjsku krpu. 

3. Poredjajte zatvorene tegle tako da se ne dodiruju i da ne dodiruju ivice serpe.

4. Nalijte toplu vodu do visine poklopaca. Voda i tegle treba da budu priblizno iste temperature. 

5. Na srednjoj temperaturi (4 od 6) zagrevajte postepeno. Kada voda dostigne 90°C, smanjite na srednje nisku (3 od 6 ) ili nisku (2 od 6) i odrzavajte temperaturu 15 minuta.

6. Iskljucite sporet.

7. Ostavite tegle da se postepeno ohlade u vodi.

8. Ostavite ih na sobnoj temperaturi da se potpuno ohlade do kraja (nemoj ih odmah pomerati na promaju ili u frizider da ne dodje do naglog hladjenja i pucanja stakla).

9. Proverite poklopce, sredina poklopca treba da bude uvucena na unutra (vakumirana). Ako je ravna ili iskace na pritisak, ta tegla nije lepo dihtovala i nju drzati u frizideru za brzu potrosnju.

10. Odlozite ih na tamno, suvo i hladno mesto (ostava ili podrum).

Rok trajanja pasterizovanih tegli 

• Sest do 12 meseci, na tamnom, suvom i prohladnom mestu, poput ostave ili spajza.

• Nakon otvaranja tegli

• Cuvati u frizideru i potrosite u roku od 7 do 10 dana.

Upotreba sosa od brusnica uz:

1. Pecenu curetinu

2. Pecenu piletinu

3. Pecenu svinjetinu

4. Pecenu patku

5. Pecenu gusku

6. Pecenu jagnjetinu

7. Sendvice

8. Tortilje

9. Sireve i krekere

10. Peceno povrce

11. Slatko pecivo

12. Kroasane

13. Tost

14. Palacinke i americke palacinke 

15. Slatke pite

16. Kolace