Now, there is certainly nothing wrong with canned cranberry sauce, but the homemade version can really be something special. You can adjust the sugar to your liking, you can add spices or other flavors to jazz it up, and the color and texture are just lovely.
With the exception of one Thanksgiving where my mom made some sort of cranberry jell-o that had celery in it (she maintains it was delicious, I maintain it was gross. I think I was 3, and I think I cried when I ate it), I've been a devoted cranberry sauce fan since a young age. And this recipe, well, this one is my family's tried and true. It's got a perfect balance of sweet and tart, and the additions of orange juice, orange zest, and brown sugar make it really something special. Here's how to make it!
Cranberry Sauce with Orange- Makes about 2 1/2 cups worth
- 3/4 cups water
- 1/4 cup fresh squeezed orange juice (from about half an orange)
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 12 oz fresh cranberries
- 1/2 tsp orange zest
1. Begin by combining the water, orange juice, granulated sugar, and brown sugar in a medium sized sauce pan.
2. Bring to a boil over medium to medium-high heat, stirring constantly until the sugar is dissolved.
3. Add the cranberries to the pot, and simmer for 10-12 minutes, stirring occasionally, until the mixture has thickened and most of the cranberries have popped. (Did you know cranberries are hollow? It's pretty cool! They actually bounce, which my cats couldn't get enough of when I dropped a few!)
4. Remove the cranberry sauce from the stove, add the orange zest, and stir to combine.
5. Let cool, then serve!
It may not be as simple as opening a can, but this homemade cranberry sauce with orange is worth the extra bit of effort. In less than 20 minutes, you can make a delicious, memorable cranberry sauce worthy of any feast!
I hope you enjoy it!
Til next time!
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