Homemade Cranberry Sauce
Presevered Food and Condiments

Homemade Cranberry Sauce

I am not good at a lot of things.

For example, being on time for….well, anything.

And blogging as it turns out, as this is my first real post since…well, March.

Ahem.

So, let that sink as I, April, present to you a cranberry sauce recipe before Christmas (read: not after).

It’s like a Christmas miracle.

Ok, now that we’ve covered that lets get on with the cranberry sauce.

This is not going to have “the can rings” and quite frankly, if you prefer canned cranberry sauce to homemade I don’t think we can be friends. I’m sorry. It’s that extreme.

Also as a side note this blog post is going to be incredibly short because there is literally 3 steps.

Homemade Cranberry Sauce

Cranberry sauce is the simplest part of the whole fancy meal – I promise! 3 ingredients, 10 minutes. Delicious, certainly not gelatinous, and best of all no can lines!

You Will Need: 

12 ounces of cranberries (fresh or frozen I’ve used both and it works fine)

1 cup of orange juice

1 cup of sugar (ya, ya, no one said Christmas was a healthy time of year)

Optional: cinnamon and/or hot pepper flakes (a pinch of each or to taste. Honestly I usually skip the spices and keep it plain)

Directions

Step One: In a medium sized pot combine the sugar and orange juice together. Stir or whisk until the sugar is dissolved then add the cranberries.

Step Two: Bring to a boil for 10 minutes or until the cranberries have exploded (this doesn’t always take the full 10 minutes). You can stir a bit to help disperse the cranberries evenly and keep it from overflowing.  I do recommend sniffing the pot as the concoction boils. Dang, it smells good!

Step Three: Remove from heat and allow to cool. The sauce will naturally thicken as it cools.

Ta-da.

The end.

Three years ago, I went to a friend’s house for Thanksgiving and was told by another guest that our host had made homemade cranberry sauce. She was beyond excited and went on and on about how I had to try it – unbeknownst to her that I’d been making homemade cranberry sauce since I was 15 and it really was not that big of a deal. It’s the easiest part of the entire meal, but by-golly you go out there and proclaim that you worked hard over a hot stove to bring forth this cranberry sauce. I certainly won’t tell.

Now go get yo’some.

Amen.

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