If you are not a fan of cranberry sauce, I would love to ask, why?
If you are like me, you were probably raised on the jelly-filled can that came with convenient ridges - for easy slicing. Kinda like a giant jiggler for turkey-day.
I always put a little on my plate. That was rule. Odd, rubbery texture with a tangy, sour fruit flavor. It seemed rather alien and contrived. It was always a mandatory fixture on the Thanksgiving table, though.
Now, as an adult I have a different view of my food. I like to see it in it's natural state. I have ditched the cans, the boxes and anything that calls for me to, "just add water and stir". So, when I tried making cranberry sauce a few years back I was shocked. It is so simple and I even have a great, crowd-pleasing recipe to share with you. I cut back on the sugar, but depending on your berries and tastes, you might want to adjust accordingly. You can make it a few days ahead, but I enjoy how it makes my home smell on the holiday itself.
The Oregon coast sells it's fair share of cranberries. I feel lucky to have them available so fresh and plump. No, I don't buy frozen, but if that is all you have available it is still better than jelled from a can.
Grab some fresh cranberries, or thaw frozen. With a little orange zest, orange juice and sugar, you can have yourself homemade cranberry sauce in about 30 minutes.
Orange Cranberry Sauce
adapted from Martha Stewart.com
You Will Need:
- 1 heaping cup of fresh, whole cranberries
- 1/2 c. fresh squeezed orange juice
- 2 large strips of orange zest
- 1/2 c. sugar
Combine all ingredients in a small saucepan. Bring it up to a boil, stirring so all the sugar is dissolved. Then reduce the heat to a simmer and let it reduce for 20 minutes.
Let it cool then store in the fridge. It will thicken as it cools.