I think that Cranberry Sauce may be my favorite item on the Thanksgiving or Christmas Table. I’m not sure if it’s the sweet/tart flavor I’m so in love with, or the rich and bright red color. I just love it every year ! When I was first learning to celebrate Holidays away from my childhood home I made this… and have never gone back!
Homemade Cranberry Sauce is shockingly simple and quick to make. Once heated, the Cranberries burst and release their naturally occurring Pectin, thickening the sauce and releasing amazing flavor.
I made this particular recipe using Washed Raw Sugar, but it will also work beautifully subbing in Honey. Just depends on what you have in the cupboard! I know many people like to add cinnamon and nutmeg to their cranberry sauce, I personally do not, but you could easily add a sprinkle of your favorite spice to this recipe.
12 oz fresh cranberries
1/2 cup freshly squeezed orange juice ( I used mandarin juice)
2 tsp grated orange zest
1/2 c - 3/4 c. washed raw sugar or honey. ( use more or less according to how sweet you like it)
Measure all of the ingredients into a saucepan and heat over a medium heat, stirring often, to dissolve the sugar into the orange juice.
Bring to a simmer and then continue to simmer ( stirring occasionally) for 8-10 minutes, until you see that most of the cranberries have burst. You can actually hear them popping!
Allow to cool to room temperature before serving.
This will keep in a Mason Jar in the fridge for 7-10 days Serve with Thanksgiving Dinner, on pancakes, with granola, and on our Holiday Zucchini bread!