Homemade cranberry sauce is such a great Thanksgiving treat. It’s very easy to make and requires at least a 3 or 4 hours in the fridge, so it’s one of those sides you can check off your list a day or two before the big meal.
What you’ll need:
– 1 cup of orange juice (Fresh is best but we get good results with Simply Orange)
– 2/3 cup of sugar (a bit less if you want to cut the sweetness)
– 4 cups (1 12oz bag) of fresh cranberries
– 1/2 cup of orange marmalade (the more rind, the better)
1. Get all your ingredients ready.
2. Combine your orange juice and sugar in a medium sauce pan or skillet.
3. Stir on and off and bring to a boil.
4. Add washed cranberries and bring back to a boil then reduce to a simmer. Cook for 5 to 10 minutes, until most/all cranberries are popped. I try not to over cook these, it can create a very bitter taste.
5. Remove from heat and mix in your marmalade.
6. As I’m mixing I mash a lot of of the popped cranberries to thicken the sauce a bit. About 1/2 mashed, 1/2 whole mix.
6 (cont.). By the end it looks like…
7. Put in a container and let cool for a bit on the counter. Once it’s cool enough to put in the fridge refrigerate for at least 4 hours. I usually let it cool over night.
There are a few adjustments you can make. Really you can use any type of marmalade. I’ve heard some use peach or mango. Also don’t be afraid to add a little liquor. It will cook off if you add it to the second step. Lastly, if you want to adjust the sweetness this can vary from 1/4 of a cup to a full cup of sugar. It’s very easy to adjust, so try it a few different ways.
That’s it! Very easy and it’s sure to impress those that have no idea how easy it is.
From my family to yours, we hope you and your family have a great Thanksgiving feast.