Ahhh cranberry sauce…a holiday favorite (or rather necessity). It has been at my family’s Thanksgiving and Christmas table every year since I can remember, even though several of those times it came from a can (gasp). Early in my years of cooking, I came to an important realization that baffled my short-cut-loving mother (love you, Mommy) and transformed our holiday feasting forever: You can make your own cranberry sauce FROM SCRATCH and it’s EASY. Not to mention it’s about a million times more delicious, beautiful, satisfying, and versatile (especially for leftovers!). This recipe, originally inspired by a recipe from Cooking Light, is our all-time favorite, modified slightly over the years to perfection. Hints of tangy citrus and warm spices bring this sweet classic to a new level, and it goes far beyond its role as a turkey condiment. Try mixing it with balsamic vinegar for a delectable glaze, spreading it on paninis for a burst of flavor, or mixing it with BBQ sauce for an unbelievable sauce for meats or pizza! I could also add that it would be great jarred as a gift, but that would mean less for me, and I’m not sure I have the strength to give it up. It lasts for months in the refrigerator, so every year I can savor every last drop.
Whether you already have a special family recipe or still opt for the can, this cranberry sauce is definitely worth a try!
Citrus-Spiced Cranberry Sauce
Makes 1-2 jars
- 1 cup granulated sugar
- 3/4 cup orange juice
- 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/8 tsp ground cloves
- 12 oz fresh cranberries
- 1 Tbsp grated orange rind
Combine sugar through cranberries in a medium saucepan. Bring to a boil, then reduce heat to medium-low and simmer about 12 minutes, or until cranberries pop. Remove from heat, then stir in orange rind. Store in refrigerator until ready to eat.
Yep, it’s that simple.