Do you really want to eat cranberry sauce that’s shaped like a can? Why not try making a homemade treat this thanksgiving and having your guests ooh and ahh over your meal?
If you’ve never used fresh cranberries then I highly suggest you start. They taste incredible and they store in your home freezer so you can have them all year long if you wish.
Whole Cranberry Sauce
- One bag of 12 oz cranberries
- 1 cup of sugar
- The juice of one whole orange
- Enough water to make one cup of liquid when mixed with orange juice
- The zest from whole orange
- Rinse cranberries and pick out stems, place in 2 quart pot (non reactive is best).
- Add sugar.
- Zest your orange into the pot making sure you only use the orange part and not the white part as that will give your sauce a bitter taste.
- Cut orange in half and squeeze the juice from the entire orange into a measuring cup. Make sure there are no pits in the liquid.
- Add enough water to the juice to measure one cup.
- Poor into cranberry mixture.
- Cook on medium heat until mixture begins to boil. Stir occasionally.
- Lower down your temperature and let cook until all of the cranberries have popped open. Stir occasionally.
- Remove from stove and let cool to room temperature.
- Give your cranberry mixture a few mashes with a potato masher and place in a non reactive plastic container, then refrigerate.
If you do this on Wednesday, then Thursday your sauce will be ready to serve and Friday you’ll swear to never go back to canned sauce again.