I have never enjoyed the cranberry sauce, whole or jellied, in the can. It is just not my thing. Several years ago I first made homemade cranberry sauce because Hubby loves whole cranberry sauce. I thought surely there was something better than that can. I was right! There are thousands of different recipes for cranberry sauce, but what you need to know is that most are extremely easy to make. This year my mom is in charge of Thanksgiving dinner, but Hubby still requested I make his whole cranberry sauce.
- 1 bag whole cranberries
- 1 cup brown sugar
- 1 tablespoon cinnamon or 2 cinnamon sticks
- Zest of one medium orange
- 1 cup orange juice
Rinse cranberries and place in pan with sugar, cinnamon, zest and orange juice. Then add just enough cold water to cover all of that. Place on high heat and bring to a boil and cranberries start to burst. This will take about 6-8 minutes. Turn down the heat to low and cook for 2 hours. After about an hour you can carefully taste the sauce and add more sugar if it needs it – make it how you like it. After the two hours remove from heat and pour into bowl to cool. Much of the liquid will have evaporated by then. Store in refrigerator after it has cooled until ready to serve. It will thicken up in the refrigerator. Stir gently before serving.
See – I told you it was easy!
To be honest, I do not even use measuring spoons and cups for this. I just eyeball it. For the cinnamon you can use ground cinnamon, I highly recommend McCormick’s Roasted Saigon Cinnamon – it is unbelievable! If you prefer, you can just throw in a couple of cinnamon sticks instead – just take them out before you refrigerate. I use my zester on the orange and then I cut it open and squeeze the juice out – if need be I add a bit more orange juice that I have bought at the store even. Again, keep it easy.