Cranberry Sauce
Can I tell you how EXCITED I get when I see the first bag of fresh cranberries show up at the grocery store?!? I immediately grab a couple bags, get a few fresh apples and oranges and head home to make my delicious Cranberry Sauce. No special occasion needed for this sauce, there are lots of ways to incorporate cranberry sauce into my meals. I’ve been making this recipe for years, and get requested to make big batches from friends and family, especially my old buddy, Roy. He will eat it up by the spoonful. I secretly call this “Roy’s Cranberry Sauce”…he seriously loves it and I’m flattered.
The flavors of tart cranberries, sweet apples, and bright citrus notes, along with a hint of warm cinnamon blend together so lovely. This Cranberry Sauce is an excellent addition to your holiday meals, complimenting the turkey or stuffing. If you’ve never made your own cranberry sauce, please don’t be intimidated, it really is a simple process that yields a delicious reward (…and I bet you will never buy a canned cranberry sauce again!) On the off chance you have leftovers, I’ll be adding some clever ways to use the leftover cranberry sauce soon, so make sure you are subscribed and don’t miss that email! This recipe yields about 3-4 cups. (I always double and freeze some to enjoy later.)
Let’s begin!
Ingredients:
12oz bag fresh cranberries, washed
1 cup granulated sugar
zest of 1 navel orange, plus 1 tbsp juice from orange
1/2 tsp cinnamon
3/4 cup water
1 large Granny Smith apple (or Fuji, these varieties contain more pectin for the jelly texture)
Instructions:
Wash your cranberries and pick out any bad or wrinkly ones.
Wash and dry the apple and orange.
To a large pot: add cranberries, sugar, cinnamon and water.
Next, zest the orange over top of cranberries and squeeze out 1 tbsp juice and add to pot.
Peel and dice the apple into 1/2 inch cubes, then add to pot.
Stir to evenly mix and coat everything.
Place pot on burner and turn to medium high, bringing to a boil and stir frequently.
The cranberries will start to burst and break down and the sauce will start to thicken.
The entire cooking process is about 15 minutes.
It is done when all the cranberries have completely broken down and the sauce is very thick. (see photo)
Scoop out into dish or container, let cool to room temp, then refrigerate until needed.
Garnish with fresh orange peel or zest, if desired.
Enjoy!
💜Julie
Cranberry Sauce
Ingredients
Instructions
- Wash your cranberries and pick out any bad or wrinkly ones.
- Wash and dry the apple and orange.
- To a large pot: add cranberries, sugar, cinnamon and water.
- Next, zest the orange over top of cranberries and squeeze out 1 tbsp juice and add to pot.
- Peel and dice the apple into 1/2 inch cubes, then add to pot.
- Stir to evenly mix and coat everything.
- Place pot on burner and turn to medium high, bringing to a boil and stir frequently.
- The cranberries will start to burst and break down and the sauce will start to thicken.
- The entire cooking process is about 15 minutes.
- It is done when all the cranberries have completely broken down and the sauce is very thick.
- Scoop out into dish or container, let cool to room temp, then refrigerate until needed.
- Garnish with fresh orange peel or zest, if desired and enjoy!
