Cranberry Sauce

Cranberries may have to be my favourite Holiday “dish” to make. Within ten minutes of cooking cranberries my entire kitchen smells like Christmas. I have used my moms cranberry recipe for years but have found myself constantly adding or changing things here and there to create my own version. This particular cranberry sauce is best made ahead of time (I suggest a few days) just so all the flavours really marinate and blend together. You can keep this cranberry sauce in the refrigerator for up to 3 weeks after you make it. With this sauce on hand you could have left over turkey sandwiches for weeks! Enjoy! xx

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16 ounces of frozen cranberries (or fresh)

1/2 cup of water

1/2 cup of FRESH orange juice

1/2 cup of white sugar

1/2 cup of brown sugar

1 cinnamon stick

1 teaspoon of orange zest

 

Start my placing your liquids and sugars in a medium sauce pan on medium high heat until the sugars dissolve. Add in your cranberries and bring your mixture to a boil until your cranberries start to burst. You may hear them popping or you can just see the skins of the cranberries have bursted open. Be careful, when they burst they tend to spit their juice and hot fruit on skin is no bueno! Once your cranberries have started bursting add in your cinnamon stick and orange zest and turn the heat down low. Simmer your mixture for about 20 minutes. During this time your sauce will really start to thicken up. After your cranberries have simmered take them off of the heat. At this point you can try your cranberries and depending on if you bought fresh or frozen you may need a little bit more sugar. If this is the case add a little sugar at a time and simmer for another 5 minutes until you get the desired flavour. I don’t usually add any sugar because I like to have a little bit of tart flavour. Once your cranberry sauce is perfect take it off of the heat and let it cool completely. Be patient, this will take a while! Jar up the sauce and refrigerate and your cranberries are good to go for Christmas dinner!

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