Ok, I admit it, I love canned cranberry sauce. It’s so yummy and sweet and tart: all the things I love. I secretly love that it comes out looking like the can and can be sliced so easily. Having said that, I’ve also become quite a fan of homemade cranberry sauce. It’s SO easy to make that most first-time Thanksgiving chefs like to start with this dish. I’m using a very basic recipe with one tweak.
1 12 oz bag of fresh cranberries. (You can use frozen too)
one orange, zested and juiced – should be 1/4c of juice. I have used juice if I don’ t have oranges on hand.
one lime zested and juiced (about 1/8c of juice)
1/3c sugar plus more if needed
1 t molasses
2 cinnamon sticks or 1/2t ground cinnamon
1/8c water (if needed)
- Rinse cranberries and remove any soft, squishy ones.
- Place cranberries in a saucepan over medium heat.
- Add juices, zest, sugar and molasses and mix thoroughly.
- Bring to a simmer.
- Add cinnamon sticks and pinch of salt, mix together.
- Lower heat to a simmer and let cook for 15 minutes.
- Stir every few minutes until the berries burst open.
- Add water if you like a soupier cranberry sauce and cook for 5 more minutes.
- Remove from heat and let cool.
- Remove cinnamon stick and store in a covered bowl or container in the refrigerator.
- Will keep in fridge for 10 days.
My tweak here is the addition of a lime. I prefer my cranberry sauce to be more tart than sweet, so if you want it sweeter, increase the sugar to your liking. You could also use brown sugar in exchange for the sugar and molasses.