I tried a cranberry sauce recipe from allrecipes.com for Thanksgiving this year. Normally we eat the canned version, but this recipe is so easy and so good that I hear-by promise never to eat canned cranberry sauce again!
12 ounces cranberries
1 cup white sugar
1 cup orange juice
pinch of cinnamon
pinch of ground ginger
In a medium sized saucepan over medium heat, dissolve the sugar in the orange juice. Stir in the cranberries, cinnamon and ginger. Cook until most of the cranberries pop (about 15-20 minutes). Remove from heat and place sauce in a bowl. Cranberry sauce will thicken as it cools.
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My mom has been making this cranberry sauce for years. We were talking about her recipe over our turkey dinner last week, and she shared some alterations with us. It seems that when she first came across the recipe it was written for 160z packages of cranberries, then the packaging changed to 12oz. She reduced the sugar and the juice to 3/4C each. She also adds a bit of orange zest. It gives it an extra zing, and the orange peel looks pretty with all the red berries.
Good for you trying something outside the can!
yum!
My family always makes a Cranberry Orange Relish–it’s totally tradition.
no cooking required.
1 bag of cranberries
1 whole orange (including peel, but cut off the woody ends)
1/2 to 1 cup sugar (depending on how sweet you like it
Blend all ingredients in a food processor until finely chopped and lovely.
totally yum!
Yum! It does indeed sound easy.
Carol – I don’t know if I could cut back on the sugar! My family was already complaining that it was I “too sour.” I think they are crazy! I will have to try orange zest next time. That sounds delish.
Christina – Thanks for the relish recipe! I’m going to give it a try. I need to stock up on fresh cranberries while they are available and freeze a few bags.
My family uses the relish recipe that Christina recommended. It’s delicious!