Cranberry Sauce

14 10 2008

As promised, I’m featuring a few of my Thanksgiving recipes this week. Cranberry sauce is a must for the holidays and making it from fresh cranberries barely takes any more effort than opening a can of jellied sauce. The results are definitely worth it!  Fresh cranberries are available at most grocery stores around Thanksgiving and Christmas (they usually come in small bags) but you can use frozen berries if you can’t find fresh.  Any leftover fresh cranberries can be frozen.

Cranberries have a lot of natural pectin (the component that makes jam thick) so you don’t have to add any.  Just cook them down and the sauce will thicken easily.  If you use frozen cranberries, they will take a bit longer so adjust your cooking time accordingly.

Cranberry Sauce

Makes about 1 cup sauce (can easily be doubled)

(VEGETARIAN)

  • 1-1/2 cups fresh OR frozen cranberries
  • 1/2 cup water
  • 1/4 cup + 2 Tablespoons sugar
  • 2 teaspoons orange juice
  • 1/2 teaspoon finely grated orange peel (optional)
  1. In a medium saucepan, combine all ingredients.  Heat on medium high.  Stir to ensure all ingredients are combined and the sugar dissolves.
  2. Let simmer on medium heat until the cranberry skins begin to crack, about 5 minutes (it will take longer if cranberries are frozen).  Mash cranberries with a potato masher until cranberries are mashed up.
  3. Continue to simmer for another few minutes, until sauce has begun to thicken.  Cool and serve.   Can be made in advance and stored in the fridge.
Bon Appetit and Enjoy!
Cranberry Sauce

Cranberry sauce made with fresh cranberries

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