Homemade Cranberry Sauce
I have fond memories of my dad taking out the jar of cranberry sauce every year on Thanksgiving. I was always perplexed by that jiggly jewel toned blob that came out the jar and that he loved. I was always taken aback by it and would staunchly state that I didn't like it - honestly I'm not even sure if I ever tried it or if I was just weirded out by it!
About five years ago, I realized that I actually loved cranberries in everything so I figured why not try to make my own homemade cranberry sauce and this simple side dish (relish?) is my absolute favorite. It's the one thing I look forward to all year and that my brother always makes sure to ask if I'll be making it. I always make a double batch for leftovers but the recipe below if for one batch (you can easily double the recipe thought!)
This is also a great recipe to prep ahead of a busy day of cooking (in fact I think it taste better if you let it chill overnight). I think making it 4-5 days in advance would work perfectly -just keep it stored in an airtight container in the refrigerator.
I hope you enjoy my homemade cranberry sauce!
For more recipes check out my blog: www.sweetescapekitchen.com
I think this is the perfect side dish for Thanksgiving dinner or any other meal. It is such a beautiful color that it'll sure bring some color to any dish!
Add all ingredients into your pot and let it come to a boil.
At this stage you will begin to hear the fun sound of the cranberries bursting open!
Let the cranberry sauce cool at room temperature and then chill in the fridge before serving!
Homemade Cranberry Sauce
- 12 oz bag of fresh cranberries
- 3/4 c of sugar
- 1/2 cup of fresh orange juice
- 1/4 cup of water
- 1 tsp of cinnamon
- zest of an orange
- 1/4 tsp all spice
- Add all of your ingredients to a medium size pot.
- Mix your ingredients and cook over medium heat and bring to a boil.
- After a couple of minutes you will begin to hear the cranberries "pop." This is a good thing. Let the cranberries simmer for 10 minutes, stirring occasionally. After the cranberries have all popped let it simmer for 5 more minutes and you should notice it is starting to thicken up. If you want a really thick sauce, let it simmer on low for a bit longer. Also, the sauce will thicken as it cools.
- Transfer to a bowl/serving dish with a cover and let it cool at room temperature. After it has cooled, store in the refrigerator for at least 2 hours before serving.