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.
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.