Homemade Cranberry Sauce

With all of the goodies on the Thanksgiving table, my favorite is the cranberry sauce.  I think it has something to do with the sweet-tart taste and how it mingles with the other savory aspects of the meal. 

I am no stranger to the canned, jellied cranberry sauce, and it’s quite good.  But a few years back I started making my own cranberry sauce and I actually prefer it this way now.  It’s so quick and easy to make, I think it takes longer to open the can…

Begin with 1 pound of fresh cranberries, rinsed and dried.

Put them in a medium sized pot and add 2 cups of sugar and 1/3 cup water.  Stir to blend and bring the mixture to a boil over medium heat.

You will need 1 cinnamon stick.

You will also need ground allspice and ground nutmeg.

Once the mixture comes up to a boil, reduce to a simmer and add the cinnamon stick, ground allspice and ground nutmeg.  Stir and simmer for an additional 5 to 7 minutes.

Remove from heat and add the zest and juice of 1 orange.  Mix and allow to cool before serving, or refrigerate until ready to serve.

Cranberry Sauce
Recipe from Food Network

1 pound fresh cranberries, washed and dried
2 cups granulated sugar
1/3 cup water
1 cinnamon stick
1/2 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1 orange, zested and juiced

In a medium pot, combine the cranberries, sugar and water.  Stir to blend.  Bring the mixture to a boil over medium heat.  Reduce to a simmer and add the cinnamon stick, allspice and nutmeg.  Stir and simmer for an additional 5 to 7 minutes.  Some of the cranberries will burst and some will remain whole.  Add the orange juice and zest, stir and allow to cool before serving.