Homemade Cranberry Sauce

Is there anything like a delicious, made from scratch Thanksgiving meal? Many people settle for the stuff that comes out of a can or a box, and that's just it, it's settling. If you find yourself to be one of those people that is settling, I would highly recommend this year you give the homemade alternative to the pre-packaged and processed Thanksgiving foods a try. The two are a night and day difference. Like this for instance, one comes in the shape of a can while it's homemade opponent has a spoonable texture and begins with fresh fruit. Not to mention this is unbelievable easy to prepare. 

Cranberry sauce and turkey were made to be together. It's another Thanksgiving must. Here's a few random ideas if you happen to have any left over cranberry sauce after the holiday:

  • spread over toast or pancakes

  • serve warm over chocolate or vanilla ice cream

  • spread in a turkey sandwich 

  • make into a dressing or vinaigrette

  • spread over a cream cheese layered bagel

  • add to a fruit smoothie

  • use it as a dip for chicken nuggets/sticks

  • serve with roasted chicken or pork chops

  • make a tangy and tart barbecue sauce with it

  • spread over cheesecake

  • add it to a chicken or turkey salad

  • layer cheese slices or cream cheese over crackers and spread with cranberry sauce

  • mix in breakfast oatmeal and top with whipped cream

Cranberry Sauce


1 (12 oz) bag cranberries, rinsed

1/2 cup water

1/2 cup freshly squeezed orange juice

1/2 cup granulated sugar

1/2 cup light-brown sugar

1 tsp orange zest


In a medium sauce-pan set over medium-high heat, whisk together water, orange juice, granulated sugar, light-brown sugar and orange zest. Bring mixture to a boil then carefully pour in cranberries and reduce heat to a simmer. Allow mixture to simmer about 10 - 12 minutes, stirring occasionally, until cranberries have popped (they skin on the cranberries will burst and it will release the juices and pulp, in other words they'll pop open). Allow mixture to cool about 20 - 30 minutes. Store in refrigerator in an airtight container. 

Recipe Source: Cooking Classy

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