Cranberry sauce is the perfect complement to all of your holiday meals. It’s great with turkey, stuffing, mashed potatoes, ham and of course – leftover sandwiches. Why not make it yourself this year? After you taste this homemade cranberry sauce you’ll never buy its canned counterpart again. Perhaps you’ve never attempted to make the homemade version because it seems complicated. I can’t wait to reveal just how simple it is!
Do your family a favor this year and bring preservative-free cranberry sauce to your Thanksgiving table. It’s effortless to make, loaded with vitamin C, vibrant in color, and rich in tangy-sweet flavor. Does it get any better than that? Oh yes, you can save time and make it in advance!
12 oz bag of fresh cranberries, rinsed
1/2 cup fresh orange juice, with pulp
1/2 cup water
3/4 cup granulated sugar
1 tbsp orange zest, plus additional for garnish
(I typically double this recipe for Thanksgiving dinner and leftovers for days to come)
In a large pot dissolve the sugar into the orange juice and water over medium-high heat.
Add the cranberries and orange zest, and bring the mixture to a gentle boil.
Stir continuously until the cranberries start to slowly break up, dissolve, and thicken. About 15 minutes for the standard recipe and 30 minutes for double. Here’s your opportunity to play some good Christmas tunes and relax. (*NSYNC’s Home For Christmas may or may not still top my chart).
Once the sauce starts to breakdown and have the consistency you are looking for, remove from heat. It will thicken more as it cools.
Garnish with orange zest.
Serve it warm, room temperature, or freeze it for up to two months.
Yield: 2 cups (double the recipe if needed)