For the longest time the words “Cranberry sauce” automatically made me think of something not really sauce like at all. What I used to understand as cranberry sauce was more like a jelly substance that plopped on a plate looking like the can it came out of. And I was not a fan. That is until I decided to give fresh, homemade cranberry sauce a shot. And now well…I’m just smitten.
When I decided to make my own cranberry sauce, I turned to my trusted copy of The Flavor Bible and learned that cranberries pair very nicely with orange juice and zest. In addition to the OJ I decided to add a combo of brown sugar and granulated sugar. The result was a tangy, sweet and tart sauce that I think would be perfect on the Thanksgiving table. Not to mention it’s a heck of a lot prettier than that canned stuff.
Rinse cranberries and pick out any that are soft.
In a sauce pot combine orange juice, water, brown sugar and granulated sugar. Stir until sugar dissolves. Bring to a boil. Stir in cranberries. Bring to a boil, reduce heat to low and continue to cook until cranberries begin to soften, about 10 minutes. They will pop during this time. Stir in orange zest.
Transfer to a serving dish. Allow to cool at room temperature or place in the refrigerator to chill completely. Serve.
My name is Des. I’m a Mom to Kellan and Preston. Wife to Ryan. Dog mom to Pumpkin and lover of all things food. Whether it is cooking it, eating it, shopping for it or watching TV about it, food is one of my favorite things. Read more »
Have new recipes emailed to you.