When I was a kid, I was completely horrified by cranberry sauce. Mostly because I associated all cranberry sauces with what comes out of a can. Which, is horrifying. I don’t trust the way jello-like things move. It weirds me out. But, in adulthood, I’ve come to appreciate the made fresh cranberry sauce. It’s tart, flavorful, and the perfect gravy substitute for turkey-topping.
This particular recipe, adapted from the back of the Ocean Spray bag, is sooooo easy. And, it can be made in advance, so it’s one less thing you have to worry about Thanksgiving morning. My strategy this year for our Sunday Thanksgiving is to have everything premade by Saturday except the turkey and the stuffing. That way, I just heat up the casseroles Sunday right before we eat, and voila, Thanksgiving!
I will admit that I made a bit of a mess making this. For photographic purposes I used a smaller pot, which backfired when the cranberries boiled over. Now my kitchen smells vaguely of caramelized cranberries. Which is okay with me.
1 pack of whole fresh cranberries
1 cup of water
1 cup white sugar (substitute dark brown sugar for a richer, deeper taste)
Fresh squeezed orange juice from one orange
Bring water and sugar to a boil. Add cranberries and zest, and return to a boil. Reduce heat and simmer for fifteen minutes or so, stirring every once in a while, until the cranberries burst. Squeeze in orange juice. Remove from heat, cover, and cool completely at room temperature. Refrigerate before serving.