Cranberry Sauce - So Easy You Should Never Buy Canned
And I mean it. There's no reason to buy canned cranberry sauce when you can make it yourself in about 5 minutes. Fresh sauce tastes sooo much better! This recipe keeps in the refrigerator up to 6 weeks, but I can guarantee you, it won't last that long if you have leftover turkey.
1 bag fresh cranberries
1 cup 100% cranberry juice, or 1 cup water
zest of 2 oranges (zest should be very fine, use a microplane grater)
1 to 1 1/4 cup sugar (depending upon how sweet you like it. I use 1 cup.)
pinch salt
Rinse and drain the cranberries.
In a medium sauce pan, combine all of the above ingredients and bring to a boil over high heat. Reduce the heat to medium high and continue to cook until all of the cranberries have burst -- about 5 minutes. The sauce should have a jam like consistency.
Remove the sauce from the heat and let cool. Place in an airtight container in the refrigerator until ready to serve.
1 bag fresh cranberries
1 cup 100% cranberry juice, or 1 cup water
zest of 2 oranges (zest should be very fine, use a microplane grater)
1 to 1 1/4 cup sugar (depending upon how sweet you like it. I use 1 cup.)
pinch salt
Rinse and drain the cranberries.
In a medium sauce pan, combine all of the above ingredients and bring to a boil over high heat. Reduce the heat to medium high and continue to cook until all of the cranberries have burst -- about 5 minutes. The sauce should have a jam like consistency.
Remove the sauce from the heat and let cool. Place in an airtight container in the refrigerator until ready to serve.
