Cranberry Sauce

Somewhere along the way, I became a homemade cranberry sauce convert.  I don’t remember where or when, I just did.  Maybe I got mad at the canned stuff because it’s such a pain to get out? Though it does make that cool shooooop sound if you do it right.

I have an aunt who makes hers by throwing a bag of cranberries, a whole seedless tangerine, and some sugar in a food processor, but I think I actually prefer this cooked, jammy variety better.  Here it is.

As an aside, turkey sandwiches with this spread on them are fantastic.  Or mixed into a bit of mayo.  Yum.

Tart Cranberry Sauce
Print Recipe
A tart cranberry sauce perfect for turkey, chicken, pork, or (if you're feeling adventurous) ice cream.
Servings
1 1/2 cups
Cook Time Passive Time
15 minutes 60 minutes
Servings
1 1/2 cups
Cook Time Passive Time
15 minutes 60 minutes
Tart Cranberry Sauce
Print Recipe
A tart cranberry sauce perfect for turkey, chicken, pork, or (if you're feeling adventurous) ice cream.
Servings
1 1/2 cups
Cook Time Passive Time
15 minutes 60 minutes
Servings
1 1/2 cups
Cook Time Passive Time
15 minutes 60 minutes
Ingredients
Servings: cups
Instructions
  1. Stick the cloves in the zest (this is why you need one long strip -- you don't want to be digging cloves out of your cranberry sauce, just trust me). Put everything in a medium-sized saucepan and cook on low until the cranberries pop and the whole thing looks like cranberry jam. Put a lid on it, let it cool, then store until the big day.
  2. If it's too thick for you, add a little water (or more orange juice). Cranberries have a ton of pectin so wait until the sauce cools to make that call. Use more maple syrup (up to a cup) if you prefer it sweeter.
Recipe Notes

You can use white (or brown, or coconut) sugar if you don't want to use maple syrup.  You can also use honey.  I use maple syrup because I like it, but it's up to you and your budget and dietary concerns.

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