Homemade Cranberry Sauce
This recipe came from my daughters years ago. They made it for one Thanksgiving and it was just so good and so much better than the gelled canned stuff. My daughters are both grown now and are both good bakers and cooks.
This homemade Cranberry Sauce is the bomb. Never will I ever again buy a can of cranberry sauce. What’s in the can anyway?
This is a very easy sauce to make, comes together so fast, and the thing that takes the most time is to chill it to serve. This can be made a week in advance too so plenty of time to chill. Any time I serve turkey or ham during the year I make this sauce.
This is a very easy sauce to make, comes together so fast, and the thing that takes the most time is to chill it to serve. This can be made a week in advance too so plenty of time to chill. Any time I serve turkey or ham during the year I make this sauce.
Ingredients
1 lb. Cranberries (thawed if frozen)
1 ½ Cups Sugar
1 ½ Cups Water
2 Wide Strips Lemon Peel
2 Tablespoons Lemon Juice
2 Wide Strips Orange Peel
2 Tablespoons Orange Juice
Directions
Combine the cranberries, sugar, water and lemon and orange zest and juice in a medium saucepan. Bring this to a boil, then reduce heat to a simmer and cook until the cranberries burst and the sauce thickens. (15 to 20 minutes)
Transfer the cranberry sauce to a bowl and refrigerate until cold and thickened but still saucy, at least 4 hours and up to 1 week.
