Okay, I admit it; I’ve always been a fan of canned cranberry sauce. You know, that jellied kind? But once I discovered how easy it is to make it from scratch, using fresh, organic, ingredients, I couldn’t go back to canned. I’m posting this recipe for anyone who might be looking for a simple recipe, which is always my favorite kind.
Cranberry Sauce
makes about 2 cups
12 oz (1 1/2 cups) fresh cranberries, washed and dried
1 cup fresh squeezed orange juice (2 med oranges)
1 cup Turbinado sugar
Squeeze oranges to make 1 cup juice (this took about 2 medium sized oranges with an electric juicer).
Add orange juice, cranberries, and sugar to saucepan.
Stir to mix ingredients well, while heating to medium heat. Once pan reaches temp, it takes about 10 minutes for all the cranberries to pop. Some people like to use a splatter screen. I have lids that don’t seal completely, so I use that. (But keep a close eye on it; it’s easy for it to boil over). Once the cranberries start to pop, remove the lid or splatter screen if using, and stir frequently, mashing the popped berries while stirring. Reduce the heat to medium low and continue to cook, stirring frequently, for about 5 more minutes, to reduce sauce.
Pour it into bowl and let cool. Refrigerate for at least 4 hours. I usually make mine on Tuesday or Wednesday, for Thanksgiving.
For visual appeal, save the halved orange peels and serve cranberry sauce in them. Garnish with cinnamon sticks, if desired.
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