Did you know that cranberry sauce is the easiest thing ever to make? No, for real. If you can boil water, you can make this, and you’ll impress your family and friends with your culinary prowess. I love cranberry sauce, but I’ve always purchased/ eaten the canned variety. In my ever-expanding quest to eat whole foods and make everything from scratch, I decided to study up on cranberry sauce-making before Thanksgiving and Christmas this (or last, I guess) year. I perused the internet, got a general feel for the process, then made my own recipe. So here it is, the recipe that has already converted the cranberry sauce-haters in my family into cranberry sauce-lovers (my own husband, included).
1 12-ounce bag of fresh cranberries (from the produce section)
1 cup sugar
1 cup orange juice (whatever variety you prefer)
1) Add all three ingredients into a sauce pan over medium-high heat and bring to a boil.
*Be careful because it WILL boil over if you don’t watch it!
2) Once it boils, stir it and reduce the heat. The cranberries will “pop” and their skins will burst like this:
3) Simmer over low heat for 15 minutes.
4) Let cool. Refrigerate until cold, then serve.
You can prep this the day before your event or dinner, and it works perfectly. It stiffens up but doesn’t congeal- you still have chunks of soft cranberry. If you wanted to, you could definitely strain this before serving it, but I didn’t find it necessary because I liked the texture. The citrus gives this such a fresh taste, and it will make you a cranberry sauce fan, I promise! Enjoy!