Cranberry sauce is an absolute staple for Thanksgiving and Christmas as it goes so well with turkey and stuffing. You can easily buy canned sauce but homemade cranberry sauce is so easy to make I personally never buy it.
I think my biggest thing about homemade cranberry sauce is that is not a jellied block –as the one that comes out of a can. The one you make at home is more like a marmalade which we prefer at home.
Cranberries are very tart on their own so cranberry sauce is made with sugar and water. You can add, as I did in this recipe, orange juice and zest; ginger; apples; maple syrup; almonds or cinnamon to give it a different edge.
In this recipe the orange zest and juice balance the natural tartness of the cranberries very nicely. YOu can make the sauce days ahead of time so it is out of the way and ready when you are.
This is what you are going to need to do for this homemade cranberry sauce:
1 cup orange juice
1 cup sugar
12 oz. fresh cranberries
1 teaspoon orange zest
Place orange juice and sugar in a pan and dissolve the sugar, stirring constantly. Add the cranberries and cook, stirring occasionally, until berries start to pop. Add the zest. Bring to a soft boil. Remove from heat and place in a glass container. Refrigerate for up to 2 weeks.
CALORIES 135.10; FAT 0.14 grs (sat 0.00; mono 0.01; poly 0.01); PROTEIN 0.68 grs ; FIBER 2.93 grs; CARBS 33.71 grs; CHOLESTEROL 0.00 mg; IRON 0.50 mg; SODIUM 11.62 mg; CALCIUM 12.57 mg