Homemade Cranberry Sauce

by Lori on November 25, 2010

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.

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{ 2 comments… read them below or add one }

donkey and the carrot November 25, 2010 at 9:44 am

Wow! It looks so yummi! Unfortunately cranberries are difficult to find in Greece… :(

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yummy supper November 29, 2010 at 3:32 am

Oh your cranberry photos make me homesick:) I always look forward to cranberry sauce at Thanksgiving – it always gives a nice tangy/sweet contrast to the other rich dishes.
And I totally agree with you… there is no reason not to make your own. So easy!
Cheers from New Zealand,
E

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