There are two types of people in this world. Those that like cranberry sauce out of a can and those that like homemade. You can definitely lump me in with the latter. There’s something about the canned cranberry sauce that totally creeps me out. I’m not sure if it’s the way it wobbles out of the can or the imprint lines on the outside. Ew.
Whole berry sauce has such a tangy sweet flavor and a wonderful texture.
My Mom has been making this sauce every Thanksgiving for as long as I can remember and taught me how to make it a few years ago (the orange is my addition). It definitely wouldn’t be Thanksgiving without this cranberry sauce.
1 12oz. Bag Cranberries (washed and picked over for stems)
1 Large Orange (zested and juiced)
Add water and sugar to a saucepan over medium high heat. Stir to dissolve sugar.
Bring to a boil and add cranberries and juice. Cook 10 minutes, or until the cranberries have burst.
Remove from heat, add zest and allow to come to room temperature before putting in the fridge (for at least 2 hours). Enjoy!
Husband Rating – 3.5 out of 5 – Not my favorite food in the world, but the addition of orange is awesome!