Cranberry Sauce

November is here. Time to reduce the pumpkins to pulp for future goodness and time to enjoy fresh cranberries. I don’t know about anyone else but I just love these bitter little packages of goodness. Besides tossing a few fresh berries into the stuffing, I favorite use is, of course, cranberry sauce. No, not that jellied substance in a can, but the real, amazing, bright, tart, and deeply flavorful sauce that can make the meal.

Trust me, once you start making your own sauce, you will regret all those wasted years. The best part, this is an easy sauce to make. Since the standard bag you are going to find at your grocery store is 12 ounces – generally three cups of fruit, I am going to put the recipe in those terms.

1 12 oz. bag or three cups of washed and rinsed fruit.
1 cup of water
1 cup of sugar
2 tbsp. of orange juice (or any other fruit juice you like)

Basically, dump everything into a pot large enough to comfortable hold everything. Bring the stove to medium or light sauté and stir contents every minute or so. The berries will begin to split after a couple of minute. Continue to cook until the berries have broken down to thick jelly-like consistency. Take it off the heat. That really is it. Let it cool and store in the refrigerator until you are ready to amaze your guests and family.

After you have made it a few times, experiment with the fruit juice you add for flavor variations. Mango and blackberry are very tasty.

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