Quote:
Originally Posted by Caged Great
I make both from scratch personally. I enjoy cooking quite a lot so it's fun for me.
Anyway, it's actually really easy to make the cranberries. Add water and sugar to a pot with the cranberries, wait till they start popping and let simmer for a little while. Pull it off and let cool and you're done.
The gravy, I strain the juices drain most of the fat, but re-add two table spoons of it back in, then I add some potato water and corn starch and continue to cook it over the two burners for a while.
With the corn starch, it doesn't ever lump up. Lumpy gravy is gross.
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Potato water is the trick to making really yummy gravy. That is what I always use as well.
but I am a flour person, not cornstarch. I just mix it up real with water early in the day, keep shaking it throughout the day. If it appears any lumps remain in the flour and water, I put the mixture in the blender before I add it to the gravy liquid.
I also make my own cranberry sauce, people simply do not realize how easy it is to make and how much better it tastes. And it does not take much longer than just opening a can of cranberry sauce either.
Sometimes I make home made cranberry and mango chutney as well, usually if I make a ham because my daughter goes on strike if I serve a chutney with turkey.