I used to just grab a can at the store and call it good. That doesn’t work for me anymore.
My friend Alberta ruined me.
She invited us over for a turkey dinner once and served awesome homemade cranberry sauce. I didn’t even know I liked cranberry sauce until that day.
It was a bright, refreshing, tart and gently spiced concoction that left me asking for the recipe.
She had gotten it from The Food Network.
I have made minor adjustment over the past few years, mostly leaving out the orange rind and tailoring the amount to what works best for our family.
I have found that if I use a whole bag of cranberries, we never use it all before we run out of turkey and I end up throwing quite a bit of it away.
This recipe makes close to the equivalent of one 15 ounce can of cranberry sauce, which works out to be just the right amount for our family.
Homemade Cranberry Sauce
2 cups fresh or frozen cranberries
1/4 cup sugar + 1 tbsp
the juice of one orange
1/2 cup water
1 cinnamon stick
pinch of ground cinnamon (optional)**
- Place all ingredients in a small sauce pan and bring to a boil
- Turn down heat until mixture is gently simmering. Stir regularly until berries burst and sauce thickens. Approx 7-10 minutes
- Extra water can be added if sauce becomes thicker then you would prefer.
- Remove cinnamon stick and let cool to room temperature before serving.
**Some cinnamon sticks are more powerful then others. I add a pinch of cinnamon if I feel that stick didn’t give enough cinnamon essence to the sauce.
Keep it Real!!!