Why serve the ones you love canberry sauce when you can make real cranberry sauce that’s been lightly sweetened and has a hint of orange juice and cinnamon?
Cranberry sauce is a staple on every table at Thanksgiving. Ask me why and I couldn’t tell you.
It wasn’t until recently that my mom starting making her own cranberry sauce, so all I remember growing up is that very weird smelling, oddly shaped, jiggly thing on a plate being passed from person to person.
It’s just not my thing. But I know it’s YOUR thing, therefore I am helping you avoid THE CAN. I hear all about THE CAN every year. I finally tried THE CAN which is probably why I never ate cranberry sauce again.
I think in their defense though, they do call it Cranberry JELLY. But you still shouldn’t subject your favorite Aunt to this kind of food torture.
Our homemade version uses fresh cranberries, some organic orange juice, sugar and a real cinnamon stick. As with all our recipes, our intention and purpose is to remake the processed versions at home with as little sugar as possible.
Fresh cranberries, as you know, are rarely eaten because even though they look so bright and shiny on the outside, the inside is pure sour and bitter.
So to help our little red friends out we need to sweeten the sauce just a little bit. Our recipe only calls for 1/2 cup of sugar. If you feel this is not sweet enough for you, adding a tablespoon of honey will help with that.
There is also a some sugar in the orange juice, but there is the added flavor of the orange which infuses into the cranberries as they are simmering down and ‘popping’.
This can easily be made before Thanksgiving, actually it gets better as it sits, and reheated or served at room temperature for that special day.
- 12 oz. Organic Fresh Cranberries
- 1/2 Cup Organic Sugar
- 1/2 Cup Organic Orange Juice
- 1/2 Cup Water
- 1 Cinnamon Stick
- Rinse the cranberries under cold water, removing any mushy ones.
- In a saucepan over medium heat add the orange juice, water and sugar until it dissolves. Add the cranberries and cinnamon stick and cook until they start to pop (15-20 min), stirring often with a wooden spoon. Continue until all the popping sounds stop. The more you stir it or mush it with a spoon the smoother the sauce will be.
- Remove from the heat and let cool. The cranberry sauce will thicken as it cools. Serve at room temperature or cold. Garnish with a little orange zest before serving.