November 2018 arrived in a flash! Thanksgiving, one of my favorite holidays, will be here in another flash. I love all the joy, love, positivity, and good food.
Cranberry sauce is a Thanksgiving classic and one of my favorite side dishes. I like canned, but homemade is much better and very easy to make.
Cranberries are very tart. If granulated sugar is not for you, consider using sugar substitutes, raw honey and orange juice as sweeteners.
Enjoy!
| Prep Time | 5 minutes |
| Cook Time | 15 minutes |
| Servings |
cups
|
Ingredients
- 1 cup water Or use orange juice.
- 1 cup granulated sugar
- 1 12-ounce package fresh or frozen cranberries, rinsed and drained About 3 cups.
- 1/4 teaspoon ground cinnamon (optional)
- 1 tablespoon freshly grated orange zest
Ingredients
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Instructions
- Combine water (or orange juice) and sugar in a medium saucepan. Bring to boil. Add cranberries and ground cinnamon (if using). Return to boil. Cover with lid because cranberries will pop UP while boiling.
- Cook 10 to 15 minutes or until the cranberries start popping.
- Reduce heat and boil gently for 10 to 15 minutes. Stir occasionally. Mash once or twice with a large spoon.
- Remove from heat and place sauce in a bowl. It will thicken as it cools.
- Cover and cool completely at room temperature. Or, cover and refrigerate until serving time.
- Sauce will get more tart as it cools. Taste before serving. Add more sweetener if necessary.
- Sprinkle top with freshly grated orange zest before serving.
Recipe Notes
VARIATION:
Replace 1 cup of water with 1 cup unsweetened pineapple juice.
After the sauce cools, add a 14-ounce can of crushed pineapples (drained) and 1/4 cup chopped walnuts.
Homemade Cranberry Sauce becomes more tart as it cools.Taste before serving. Add more sweetener if necessary.