Wednesday, November 14, 2012

Homemade Cranberry Sauce

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Turkey isn't turkey without cranberry sauce.  This easy homemade version includes fresh or frozen cranberries and your choice of natural sweetener (turbinado is my fave).  If you have fresh oranges on hand, adding the juice of one or two and a little orange zest adds a nice little change, too.
By the way, this sauce will keep well in the fridge for about a week...if it lasts that long.  I will normally make this a day or two beforehand so I have one less thing to make Thanksgiving Day.

Who needs the canned stuff?  Not you, smart girl.

Homemade Cranberry Sauce

  • 1 C water
  • 3/4 C turbinado or sucanat
  • 2 C fresh or frozen cranberries
  • 1 t vanilla extract
  • 1/4 t ground cinnamon
  • Optional:  juice from 1-2 oranges
  • Optional:  zest from 1 orange
  1. Bring water and sweetener to a boil.
  2. Add cranberries, and orange juice and zest if using.  Bring back to a boil.  Boil 3 minutes.
  3. Reduce heat. Simmer 15 minutes.
  4. Take off heat and add vanilla extract and cinnamon.  
  5. Leave chunky or *carefully* blend to the consistency of your liking.  (The cranberry sauce is hot, so be very careful.)
  6. Cool before serving.

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