Cranberry Sauce with Orange 2This recipe is part of the Thanksgiving series 2013.  For more info on that series, you can check it out here.  Though this recipe is perfection for Thanksgiving (or any holiday), it would be super awesome any time.

You know when you pop open a can of jelly cranberry sauce, and it comes out in the shape of the can?  And it doesn’t really look terribly appetizing?  That was always my favorite.  I think most of the time, growing up and as an adult, the jellied cranberry sauce was only on the table for me.  Because I was the only one who ate it.  Which I actually loved because it meant I could hog the whole thing for myself!!  Of course, I couldn’t wait to make my own version of it.  And now that I eat a lot less sugar then I used to I prefer a more tart cranberry sauce.  So I was super excited to make my own jelly version.  Which I already have eaten on kind of everything.  How does cranberry sauce go with everything?

My tips and tricks used in this recipe:

  • Make sure you stir this once in a while, I forgot to on one of my test runs and the bottom scorched
  • I used my vitamix to make a super smooth cranberry sauce but you can use any kind of blender or food processor.  Or it’s actually really great chunky, so you can totally skip the whole blend step all together.
  • If you do use the blender be very very very careful, it is very hot and I really don’t want any burns
  • This recipe is perfect to make a day or several days before the holiday
  • Make sure to taste it and adjust the maple to your taste, cranberries are super tart so you might need to add more then I did

Cranberry Sauce with Orange 1

Cranberry Sauce with Orange
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 1½ lbs Cranberries
  • 1 cup Orange Juice (juice of 2 oranges)
  • Zest 1 Orange
  • 3-4 tablespoons Maple Syrup (adjust to your flavor preferences, if you like it sweeter feel free to add more)
Instructions
  1. In a medium pot add all the ingredients
  2. Bring to a boil, then reduce to a simmer
  3. Simmer for about 45 minutes, or until most of the cranberries burst open
  4. Taste (carefully, its hot!), you may want to add some more sweetener
  5. Blend up if you wish
  6. Add to a heat safe dish and refrigerate until use

 

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