cranberry recipes
This homemade cranberry sauce is a delightful addition to your holiday meals. With a perfect balance of tart and sweet, it elevates any dish, from turkey to desserts.
Equipment
- 1 Medium saucepan
- 1 Wooden spoon or spatula
- 1 Measuring cups
- 1 Measuring spoons
- 1 Food processor optional for a smoother consistency
Ingredients
- 12 oz fresh cranberries Approximately 4 cups.
- 1 cup granulated sugar
- 1 cup water
- 1 whole orange Zested and juiced.
- ½ teaspoon ground cinnamon
- a pinch N/A salt
Instructions
- Rinse the cranberries under cold water and remove any stems or damaged berries. Set aside.
- In a medium saucepan, combine the water and sugar over medium heat. Stir until the sugar is completely dissolved.
- Add the cranberries, orange juice, orange zest, cinnamon, and salt to the saucepan. Stir to combine.
- Bring the mixture to a boil. Once boiling, reduce the heat to medium-low and simmer for about 10-15 minutes, stirring occasionally, until the cranberries have burst and the sauce has thickened.
- Remove from heat and allow to cool for a few minutes. If you prefer a smoother sauce, you can use a food processor to blend it to your desired consistency.
- Transfer the cranberry sauce to a serving dish or airtight container. It can be served warm or chilled and will thicken further as it cools.
- Store the cranberry sauce in the refrigerator if not served immediately, and enjoy within a week.
Notes
This cranberry sauce can be made up to a week in advance and stored in the refrigerator.
Feel free to add other flavorings like nutmeg, cloves, or apples for variation.
Perfect for Thanksgiving, Christmas, or any festive gathering.