Yes, yes, I recognize that most of you have already had your cranberry sauce with Thanksgiving and Christmas dinners and don't plan on eating it again until next year's Thanksgiving and Christmas dinners. But, it's something I had to talk about for a few reasons.
- First, I haven't gotten to post about my Christmas cooking adventures and feel the need to get this off my chest.
- Second, cranberries aren't just for the holidays! This cranberry sauce would be an amazing addition to yogurt, cheesecake, turkey sandwiches, etc. It's so full of good nutrients, why should we only eat it on Turkey Day?
- Finally, I have a recipe I'm going to share with you on Monday that requires...yep...this cranberry sauce.
I was never a fan of cranberry sauce from a can. Fortunately for me (and all who are like me), this fresh cranberry sauce is amazingly easy to make and only takes minutes. It also tastes worlds better than the canned stuff.
Grab 16 ounces of fresh cranberries (frozen will do if you absolutely can't find fresh ones), 1 1/2 cups of water, and an orange.
Combine the cranberries and water in a large saucepan and add 2 teaspoons of grated orange peel. Bring this to a boil, and let it boil for about 5 minutes (until the skin pops on the cranberries). While it's boiling, go ahead and eat that orange...it will keep you from getting scurvy (or so the history books tell me).
Remove the cranberries from the heat and add the rest of the ingredients. Stir well and refrigerate until cool.
YUM. What else is there to say?
16 oz. fresh (or frozen) cranberries
1 1/2 cups water
2 t. grated orange peel
dash allspice and cloves
10 drops orange extract (or about 1/4 teaspoon)
1 cup sugar
In a medium saucepan, bring cranberries, water, and orange peel to a boil. Boil until skin of berries pops open, about 5 minutes. Remove from the heat and add remaining ingredients. Mix until thoroughly combined. Cool in refrigerator before serving. Makes 2 cups.