Dutch Oven Cranberry Sauce

I love cranberry sauce, but there is something wrong on so many levels about the ringed jelly cylinder that slides out of the can with a big "SLURP!" This cranberry compote is great with turkey of course, but also with pork and other fowl year round. This is my take on the traditional cranberry sauce.


You will need:

24 oz Fresh Cranberries
1 cup sugar
2 oranges

Kitchen tools:
Wooden spoon
Strainer
Serving bowl with lid
1 cup measuring cup
Orange juicer
Potato masher

Dutch Oven Tools:
12" Dutch oven
Cooking platform- this can be a piece of foil or an expensive cook platform
Charcoal, Lighter fluid, matches
Lid lifter
Charcoal chimney
Heat resistant gloves
Long handled tongs
Trivet/Lid stand

Step 1: Prepare the Dutch oven

Fill the chimney with charcoal and light it with the lighter fluid and matches. You know when the coals are ready when they start to turn white and little flames poke in between them.

Comments

[nieks]

Am I mistaken, or are you using a lemon instead of an orange in step 3?

[3leftturns]

No, it is an orange that has had its entire skin zested off. It does look lemon-like, though!

[shaggs31]

The best part about cranberry sauce is that it retains the shape of the can that it comes from. You should include a can.