I know making cranberry sauce from scratch can sound a bit intimidating (especially when you could just open a can like I used to lol!) but here is a great little recipe that is very easy to make, using just a few key ingredients, and it is also a real Thanksgiving day dinner time saver too! It only takes minutes to create this fabulous fall holiday dish and it tastes best after sitting in the refrigerator for a day or two allowing the flavors to develop and meld so you can make it well ahead of time saving you precious Thanksgiving day cooking and preparation time. Plus this is seriously delicious!
~~~~*~~~~
Ingredients:
~~~~*~~~~
2 cups orange juice
2 - 12 oz bags fresh cranberries
1/2 tsp. ground ginger
2 cups granulated sugar
Zest of 2 oranges
1 cup chopped walnuts
~*~
You can also jazz this up a bit if you like and add your own favorites
in addition to the ingredients listed here. I also like to add chopped pears and currants to mine too.
~~~~*~~~~
Cooking Directions:
~~~~*~~~~
Make sure to wash your cranberries well in a colander or strainer
removing any stems or bad berries and allow them to dry.
Add the orange juice, cranberries and ginger to a nice sized pot. Bring mixture to a slow rolling simmer stirring often just until cranberries pop and become tender ~ about 10 minutes.
Turn off heat.
Add sugar, orange zest, walnuts (and your own favorites) stirring mixture to combine and keep stirring until sugar is completely dissolved. Tip: Adding the sugar after the cranberries have already popped keeps the cranberry skins from getting tough! Once all of your ingredients are thoroughly combined allow the (now scrumptious) cranberry sauce to cool completely in the pan and pour into your casserole/serving dish.
Refrigerate for a day or two and enjoy!
1 comment:
This sounds wonderful and so easy. I will be adding this to my holiday menu. Thanks for posting it.
Post a Comment