Everyone has their own opinion on cranberry sauce. Whether or not it shuould be sweet or tart, whole berry or jellied, homemade or canned is all up for debate. Some would argue its presence on the holiday table at all. I for one have always loved cranberry sauce. It’s the bright flavor that compliments all the carb loaded, mild flavors of other Thanksgiving dishes. I truly enjoy adding a small bite of the zesty sauce along with turkey, stuffing, potatoes, and even those classic root vegetables.
Someone in my family usually supplies both a canned and homemade variety for the feast. Now that I am grown enough to bring my own contribution to the dinner table I thought it was high time to learn how to make a classic cranberry sauce. Had I known it was so easy, I would have started this tradition earlier! Now that I have made these berries homemade I can’t see why the canned ones are in existence. Convenience is a terrible excuse considering it takes all of one step and 15 minutes for this succulent side dish to be ready (well, there are a few hours of cooling involved).
I’ve put some new bits of inspiration into this classic recipe to make it my own. Serve up this version or tweak it to your own taste for a festive Thanksgiving offering.
…all for the love of the dish
- 1 bag (12 oz) fresh cranberries
- the zest from 1 orange
- the juice from 1 orange
- 3/4 cup sugar
- 1 cinnamon stick
- pinch of salt and pepper
- Turn the stovetop on medium heat and place a deep skillet on top to warm. Add the cranberries, cinnamon stick, orange juice, orange zest, sugar and just the tiniest pinch of salt and pepper to the pan. Cook for about 12-14 minutes or until the cranberries have softened and begun to burst.
- At this time if you would like them to be sweeter (I like mine tart) you can stir in ¼ cup more sugar. And continue to cook for another 2-3 minutes. Otherwise your cranberry sauce should be ready.
- Allow to cool to room temperate and then put the refrigerator to set for about 3 hours.