Making Cranberry Sauce is so easy and once you do it you will be wondering why you haven’t in the past. And being that it is Thanksgiving tomorrow, I thought it might be a nice last minute recipe for those of you who struggle finding one you like.
This recipe is a basic one, which I really like – I sometimes add a little Grand Marnier but that is it. Feel free to flavour it further with a spice, a few nuts or even a hint of chili.
And Happy Thanksgiving!
Ingredients
340 grams/12 ounces cranberries
1 cup white sugar
1 cup orange juice
In a medium sized saucepan over medium heat, dissolve the sugar in the orange juice. Stir in the cranberries and cook on a low simmer for about 15 minutes until thickened and almost jam-like. The cranberries will start to ‘pop’ after about 5 minutes and start to break down through the cooking process. Remove from heat, it will thicken further as it cools – once at room temperature, place in an air tight container and store in your refrigerater until needed.
Yield: 2 cups
Notes: If you would like a more adult taste then use 3/4’s of a cup of orange juice and 1/4 cup of Grand Marnier.
© 2011, Michelle. All rights reserved.
