I was never a huge fan of cranberry sauce growing up because all I knew was the jelly kind from a can that my parents would buy for Thanksgiving dinner. A few years back, I decided to try making my own homemade cranberry sauce and I have been obsessed ever since! I am a huge fan of tart fruits so I prefer my cranberry sauce a bit on the tart side, but you can easily alter the recipe to make it sweeter. You can also play around with the spices, especially ginger since people tend to love or hate it. Cranberry sauce pairs well with so many different dishes that we commonly eat throughout the holiday season. This recipe is really simple and fun to make in my opinion.
24 oz fresh or frozen cranberries rinsed (I use the organic brand from Kroger)
1 1/2 cup water
1/2 cup brown sugar
1/2 cup granulated sugar
1 organic orange (you will use the zest & juice)
1 cinnamon stick
1/8 tsp ground nutmeg
1/8 tsp ground allspice
1/8 tsp ground cinnamon
o p t i o n a l s p i c e s
1/8 tsp ground ginger
1/8 tsp ground cloves
(I add all of these!)
1. In a bowl mix together brown sugar, granulated sugar, nutmeg, allspice, cinnamon, ginger, and cloves.
2. In a large saucepan, combine the juice of one orange and water over high heat.
3. Using a whisk stir in the sugar mixture. Add the cinnamon stick and orange zest.
4. Boil over high heat, until sugar is dissolved, stirring frequently.
5. Turn heat to medium and add cranberries. Cover with a lid because the cranberries tend to pop. Allow these ingredients to boil for 15 minutes until the cranberries become soft.
6. Stir the cranberries, crushing any whole ones with a spoon. Turn heat to low and allow cranberry sauce to simmer for a few more minutes.
7. Remove the cinnamon stick and enjoy your cranberry sauce warm or store in the refrigerator to serve later!