If you’re the type of person who says that you don’t like cranberry sauce because that jiggly blob that comes from a can is what you’ve always seen on your Thanksgiving table, I have a recipe that is about to change your mind. So many people think that cranberry sauce is disgusting, and that’s because what is usually passed off as cranberry sauce is! But, once you’ve tried a homemade sauce, you’ll be piling your plate high with the stuff and singing it’s praises!
Making your own cranberry sauce is easier than you think, and makes turkey taste divine! Here’s my version of cranberry sauce. It’s so good there’s never any left over.
- 3/4 cup maple syrup
- 3/4 cup of water
- 1/2 lemon, juiced
- 2 oranges, zest and fruit only
- 2 cups cranberries, fresh or frozen
- 1/4 teaspoon cinnamon, ground
- pinch cloves, ground
- Zest the two oranges then peel and separate the fruit from the pith (that’s the white part)
- Place orange zest in a pan with maple syrup, lemon juice, 3/4 cup of water and cranberries. Bring to a simmer over medium to low heat.
- Cook until the cranberries start to pop (about 2 minutes).
- Transfer the cranberry mixture to the bowl of a food processor. Add the fruit from the oranges and the spices then process until sauce is the consistency you like. Serve warm or cold.
See how easy that was?! I doubt that you will have any leftovers, but if you do, you can freeze this sauce for a few months and use it later. Around here we like to use it up on left-over Thanksgiving shepherd’s pie. Real cranberries make just about anything on the Thanksgiving table taste absolutely delicious!