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 adjustments 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 saucepan 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 than you would prefer.
- Remove cinnamon stick and let cool to room temperature before serving.
**Some cinnamon sticks are more powerful than others. I add a pinch of cinnamon if I feel that stick didn’t give enough cinnamon essence to the sauce.
Keep it Real!!!