Cranberry Sauce
Homemade cranberry cause is super easy and can be made the day before to free up time when you are roasting a turkey and preparing all the other dishes that go with a holiday meal. This recipe is simple and (tempting fate) fool proof.
Ingredients
1 bag fresh cranberries (12 ounce / 370g)*
1 c. white sugar
Zest of 2 oranges
1 c. orange juice (fresh or frozen)
1 tsp Grand Marnier (optional)
*You can use frozen just defrost them in the fridge before using.
Method
- Mix juice and sugar in a medium sauce pan over low heat until the sugar dissolved.
- Bring the mixture to boil and add the washed and sorted cranberries and the orange zest.
- Return to a boil then reduce heat to a gentle simmer for approx 10 minutes, stirring frequently.
- You know the heat is too high if it’s spitting at you (the berries burst as the heat up).
- Remove from heat and cool. The sauce will thicken as it cools.
- Refrigerate. I don’t know how long it will last in the fridge because we always finish it in a couple of days.
Make 2 Cups
If you happen to have left over cranberry sauce…make muffins! Here’s a link to a recipe. Or just had a 1/2 cup of sauce to your favourite banana bread recipe.