Sunday, November 23, 2014

Homemade Cranberry Sauce

One Thanksgiving recipe that hasn't changed is Mom's "Homemade Cranberry Sauce". Every year she serves a glamourous red bowl of it alongside all the other fixins'.  

Puckery-tart and as sweet as it needs to be, making cranberry sauce from scratch is worth the effort.

Homemade Cranberry Sauce                                           Printable Version

One 12 oz. bag fresh cranberries
3/4 cup prepared orange juice 
2/3 cup brown sugar
1/4 tsp. cinnamon

Wash and drain the cranberries and pour into a medium sauce pot. Stir in the orange juice, brown sugar, and cinnamon. Bring to a boil over medium-high heat, then reduce the heat to medium and cook for 10 minutes, stirring occasionally until the cranberries burst. If you want a thicker sauce with less whole berries, give them a mash in the pot as you stir them. Remove off the heat and let cool. Store in the refrigerator.

Cranberry sauce is best if made the day before you plan to serve it, as this allows the flavors to meld.

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