Thanksgiving Cranberry Sauce
Do yourself (and your guests) a favor and just make a homemade cranberry sauce instead of store-bought. Homemade cranberry sauce goes a long way, and both the texture and flavor are immensely better than a jarred version. Hey, and it's also dead simple to make.
10 min cook time
10 min prep
Servings
8
Units
Ingredients
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Directions
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- Rinse the cranberries in running water.
- Combine water, orange, juice, white granulated sugar, and light brown sugar in a large saucepan over medium heat. Stir to combine.
- ½ cup water (120 g)
- ½ cup orange juice (120 g)(or juice from fresh oranges)
- ⅔ cup white granulated sugar (133 g)
- ⅓ cup light brown sugar (67 g)
- Add cranberries and then bring to a boil.
- 12 oz cranberries (360 g)
- Lower to a simmer and then drop in the cinnamon stick and orange peels into the saucepan, and stir to combine.
- 1 cinnamon stick (5 g)
- 3 orange peels (7.5 g)
- Continue simmering for about 10 minutes, or until all or most of the cranberries have popped. Crush the cranberries for a jammier texture, or leave some whole if you prefer.
- Remove the orange peels and cinnamon stick from the cranberry sauce.
- The sauce is ready to serve! But, if you are preparing the sauce to use for later, let cool for 30 minutes before transferring to a container and refrigerating.