Cranberry Sauce

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Cranberry Sauce

I made my first “homemade” cranberry sauce tonight. It turned out really well! I’m not a fan of the jelly cranberry sauce from a can, but I really like other things with cranberry, so I thought I would try to make my own. I added a hint of nutmeg and cinnamon and that made all the difference in the world.

Cranberry Sauce
1 cup sugar
1/2 cup water
1/2 cup orange juice
4 cups fresh cranberries
Optional additions: Orange zest, raisins, blueberries, cinnamon, nutmeg, and/or allspice.

1. Rinse cranberries. Throw away any damaged or bruised cranberries. Pour the water, orange juice and sugar in a medium saucepan on high heat and bring to a boil. Stir well to dissolve sugar.
2. Add the cranberries to the pan and bring to a boil. Lower the heat and simmer for 10 minutes or until most of the cranberries have burst. I mushed them up a little bit once they were soft.
3 You can leave the cranberry sauce as it is, or add some other fun ingredients. You could add raisins or even blueberries for nice sweet flavor. I love cinnamon and nutmeg, so I added a bit of each of those to mine.
4. Remove the pan from heat. Let cool for a few minutes, then transfer to a bowl to put in the refrigerator. The cranberry sauce will continue to thicken as it cools. It will be ready to serve after 30 minutes or so.

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