Homemade Orange-Cranberry Sauce
Raise your hand if you grew up on canned cranberry sauce. I have memories, not how I didn’t say *fond* memories, of slices spread across a serving tray. It seemed normal. I’m not saying there is anything wrong with canned cranberry sauce, many people love it. It’s tart and tasty but it jiggles and resembles the shape of a can.
Truthfully, even though my family loved this homemade cranberry sauce, they’d happily eat canned when offered. In fact last year they devoured a can unintentionally. I don’t know exactly how it happened but it was set out and the next thing I new, it was gone. It’s a skill making food disappear in the blink of an eye, or nearly.
This is positively easy to whip up, so even if you plan on serving canned cranberry sauce, there is no reason why you can’t serve a homemade chunky style sauce as well! Best of all, you can make it ahead! So come Monday and Tuesday when you start freaking out thinking all that needs to be accomplished at the crack of dawn on Thursday… fear not, you can whip this up several days in advance and let it chill in the fridge.
It’s tart and tangy, chunky and amazing. I promise you’ll love it.
PS This is part 1 of 2 for condiments/sides that pair so perfectly with a leftover turkey sandwich. Stay tuned for part 2!
Yield: Serves 6-8
12oz fresh or frozen cranberries (1 bag or 4 cups worth)
1/2C granulated sugar
zest of 1 orange
Add all ingredients to a medium-large saucepan. Bring to a boil over medium-high heat. Reduce to a simmer, cooking until all cranberries have burst, roughly 5-7 minutes. Stir regularly. Remove from heat. Transfer to a clean bowl to cool at room temperature. Cover with plastic wrap and chill until ready to serve. May warm slightly prior to serving if desired.