The age old question – canned or homemade cranberry sauce? I personally have always preferred the texture and flavor of homemade cranberry sauce. Plus, it’s easy to make and can be done in advance. Thanksgiving in our family is not complete without a large bowl of this traditional, homemade sauce being passed around the table. Spiced with cinnamon and an undertone tang of orange, this cranberry sauce is the perfect compliment to the rich, buttery Thanksgiving menu. Top it on your turkey, mashed potatoes, stuffing, butter rolls…and if you have extra, spread it on your leftover turkey sandwiches.
The cranberry sauce can be made several days ahead & stored in an airtight container in the refrigerator. Note, the sauce does also freeze well.
- 1 12 oz bag Fresh Cranberries
- 1 cup Water
- 2/3 cup White Granulated Sugar
- 1/4 cup Fresh Squeezed Orange Juice
- Zest of Half an Orange, reserving extra for garnish
- 1 tsp+ Ground Cinnamon
In a saucepan, heat one cup of water with the cranberries and sugar. Bring to a soft boil to dissolve the sugar and to start the popping of the cranberries. Once they start to pop, turn the heat to low, add the orange juice, and stir frequently. Add the cinnamon and orange zest. Continue to stir frequently and continue to cook for about 10 minutes, or until most of the cranberries have popped. Leave a few cranberries whole to keep texture in the sauce. Note that they will continue to pop even after the heat is turned off. Take the pan off the heat and let cool for at least 30 minutes. Once cooled, cover and refrigerate, preferably overnight. Garnish with fresh orange zest.