Homemade Cranberry Sauce
- 680g (24 oz) fresh cranberries
- 2 oranges, zested and juiced
- 1.5 cups granulated sugar
- 1 tsp cinnamon
- 1/4 tsp ground nutmeg
- dash of ground cloves
DirectionsAdd cranberries, juice and zest to a saucepan. Stir well and place on medium-low heat. Add sugar and spices and cook until cranberries have popped and sauce has thickened to desired consistency.
And now for the details…
Long time no post, and this one is so easy, it seems like a good one to come back with. Timely, too, since Christmas is tomorrow and turkey needs it’s cranberry sidekick!
Need help with the rest of turkey dinner? Fret not! Remember Mo’s the Turkey’s Grand Adventure? It can provide you with step by step instructions for a tasty turkey, starting with the brining of said turkey this evening!
Homemade cranberry sauce is super simple. Maybe not as simple as opening a can, but then again maybe it is, since you don’t have to attack it with a spoon to try and smoosh it down from a cylinder to try and make it look like something resembling sauce…
To start, simply toss the cranberries into a large-ish saucepan and place on the stove at medium-low heat.
Next, zest two oranges into the pot, then juice those same two oranges and add both zest and juice to the pot.
Stir in the sugar and spices, and let the sauce cook away, letting the cranberries cook and break down.
The great thing about cooking this sauce is that you do not need to keep constant watch. Let it simmer away, stirring occasionally, but it will cook for about 15-25 minutes as it slowly turns into a nice, thick sauce. As it cooks, the natural pectin in the cranberries will thicken up the sauce. If you want to cook it for longer but it is becoming too thick, add a little bit of water and let ‘er go.
In the end, you will have a nice thick sauce to have with delicious turkey!