It goes against everything a cooking lover believes in but I've always been partial to cranberry sauce that comes out shaped like the can. :blush:
This year I decided I would forgo my favorite cranberry sauce and make my own. It smelled great. Tasted wayyyyyy too tart though. Where did I go wrong? Or did I not go wrong at all. Is homemade cranberry sauce naturally tart? The recipe was as follows:
1/2 pound fresh cranberries
1 tablespoon grated orange zest
Ok, I thought I was losing it. :crazy:
Last questions about the probe. I think I've picked your brain enough.
In the instructions they say it should be sterilized before each use. Is boiling it the way to go?
When using it on a turkey, where is the best place to put it? Somewhere in the breast I would imagine?