Cranberry Sauce

This six-ingredient Cranberry Sauce recipe is an easy side dish and worlds better than the canned version that our grandparents served with Thanksgiving dinner.  You can have this prepared and on the table in less than fifteen minutes.  I love to serve it for my Thanksgiving feast or spoon it over yogurt, cheesecake, sweet potatoes, toast, pancakes, and waffles. It is awesome in toasted leftover turkey sandwiches. 

The holidays are right around the corner, so when I saw a big bag of beautiful organic cranberries at Costco, I knew that I needed to post my delectable six-ingredient cranberry sauce.  Once you taste this super easy, tasty cranberry sauce, you will be in love.  Before you know it, this wonderful recipe will be a tradition at your holiday table year after year.

How do you make fresh Cranberry Sauce?

Grab yourself a medium saucepan and add the fresh orange juice, brown sugar, and sugar.  Cook over medium-low heat until the sugars dissolve.  Now stir in the cranberries, allspice, and orange zest.  Bring to a low boil and simmer uncovered for about ten minutes. They will begin to pop open, and it can get messy, so if you have a splatter guard use it.  I usually stop just short of ten minutes because I like some of my cranberries to remain whole. The sauce will thicken upon standing.

Can you freeze cranberries?

Yes, you most certainly can.  This is the time of year to grab those fresh cranberries, as they will disappear from the shelves shortly after Christmas.  Most whole cranberries are sold prepackaged and are in the refrigerated produce section of your local grocery store. If possible, sort through the berries and pick berries that are blemish-free with no soft spots and are bright red or pink.

Cranberries can be stored in the refrigerator for 3-4 weeks or frozen in zipper freezer bags for up to 10 months.  Take full advantage of the short harvest season, as cranberries are absolutely delicious.

Helpful tips

• This Cranberry Sauce recipe can be made up to three days ahead of time. First, cool to room temperature and then store in an airtight container in the fridge for up to 10 days.
• If at all possible, use organic cranberries.  They really are the cream of the crop.
• Use fresh squeezed orange juice, as it has such a wonderful flavor.
• Don’t overcook the sauce. Just ten minutes uncovered on a low simmer should do the trick.  The sauce is best with some whole berries and some popped berries.
• For an extra special delicious touch, add one to two tablespoons of Grand Marnier.  Grand Marnier is an orange-flavored liqueur.  It is pricey and sometimes hard to find, so it is optional.  However, if you have a bottle add just a little bit, and you will love it.
• Other ingredients to add before spooning it into a serving bowl include chopped pecans, golden raisins, and a pinch of nutmeg, ginger, or cinnamon. 
• All leftovers should be stored in the fridge in an airtight container for up to 10 days if freshly made.
• To freeze, first cool completely. Then store in a sturdy freezer container or freezer bag for up to 2 months. Thaw in the fridge overnight.

Other cranberry recipes to try!

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