How to use up TONS of no-sugar-added high-quality cranberry juice?
- IndyGirl Jan 19, 2007 10:52 PM
My husband bought it for me due to a recent health issue. BUT, he bought four big jugs. it's high-quality and was rather expensive so I'd like to put it to good use. Thoughts?
Granita was my first thought. Lots of relishes, jams, and chutneys would be good ways to use it up too. I would go to Epicurious and type in cranberry juice in the search and it comes up with a lot of ideas- at least for inspiration. Maybe some kind of a pork roast with a reduction of the cranberry juice. Applesauce made with apples simmered in cranberry juice.
This is great. I got into gelatin this year and using cranberry juice has been one of my favorites. Depending on your sugar requirements here's an initial way to make it
1. One cup of apple juice in a heat-proof bowl
2. Sprinkle a package of Knox gelatin on top. Timing doesn't matter too much ... can be for as little as a minute or longer.
3. Heat one cup of cranberry juice to boiling
4. Add cranberry juice to apple/gelatin mixture and stir.
5. Do a taste test. If you like it sweeter, then add some sugar. It is pretty much going to taste like the liquid form when jelled.
You can either chill the whole bowl or put it into single-serving size cups. So far home-made gelatin seems to keep a while. I've left some in the fridge for over two weeks without it going bad.
You can play around with what to combine with the cranberry juice. You can use cranberry juice instead of apple juice and add sugar. I like to restrict sugar as much as possible, so the apple / cranberry combo works for me.
The important thing is the ratio of liquid to gelatin ... 2 cups liquid to one package of Knox. Any less and it won't jell. Any more, and it is too solid for my tastes.
You can get creative on the other liquid ... maybe wine or OJ. Also any fruit you think would go well with cranberry juice can be added.
Cranberry/Orange sauce for chicken, turkey or pork:
2 cups cranberry juice
4 tablespoons brown sugar, light
4 tablespoons cider vinegar
1 oranges, large, zested, juiced
1/8 teaspoon salt
1 tablespoon butter
In a small saucepan, boil cranberry juice until reduced to about 1/2 cup, add brown sugar and vinegar, and boil mixture until syrupy. Place orange zest and juice in cranberry mixture and cook over medium high heat for another couple of minutes. Add butter, then add salt.