What's Thanksgiving without cranberry sauce? I grew up with canned cranberry and never saw the point of cranberry sauce because I wasn't a fan of the canned stuff but felt it was necessary for traditional reasons. Last year, we made our own cranberry sauce for the first time and am now a big supporter of cranberry sauce for the taste, not just tradition. Plus it's super easy!
Ingredients:
- 1 bag of cranberries
- orange juice (about 2 cups)
- sugar to taste
- grated lemon/orange zest (optional)
- grated ginger (optional)
- Pour the cranberries and orange juice into a pot. Make sure there is enough liquid to cover the cranberries (if the cranberries didn't float).
- Bring everything to a boil. The cranberries will start popping. Bring it down to a simmer and add sugar to taste (you'll need a lot). You can also add the ginger and zest if you want at this point.
- Simmer until the cranberries have all popped and the sauce has thickened. Let it cool and put it into the fridge for it to set and thicken even more.
- Serve with your roasted turkey or smear it on the bread of that turkey sandwich the next day!
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5 comments:
I never did understand the whole cranberry sauce at Thanksgiving either... then again, at that time I wasn't a fan of fruit with savory flavors. I've expanded my tastebud horizons since and now I can appreciate it. I truly believe homemade cranberry sauce is way better than the stuff from the can with the ridges. **shudder** :)
I firmly believe cranberry sauce should be made with fresh cranberries - like yours.
Haha, I'm glad to hear that we've all seen the light =)
i am not a fan of cranberry sauce, but like you, for tradition's sake, i made it this year. i used just water and sugar ... and then i diced some apples. fin. my roommate loved it and if i had let, she would've just eatten it plain. i will try your recipe next year with the citrus touches. :)
I love homemade cranberry sauce, yours looks really good.
You have some great recipes here!!
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