cranberry sauce

It’s all about the cranberry sauce…growing up, my job at Thanksgiving was to wrestle that gelatinous blob of cranberry “sauce” out of the can, only to have my dear mom be the only person who dared to eat it. Flash-forward to today, where the cranberry sauce is one of the heroes of our Thanksgiving dinner, in fact, my youngest won’t even grace the table until he knows there’s cranberry sauce out. It’s as easy as 1,2,3 to make and best of all, you can make it ahead of time.

Ingredients:

1 cup sugar

1 cup orange juice

12oz cranberries

Mix the sugar and orange juice together in a saucepan. Gently boil until the sugar is completely dissolved.

Add the cranberries and simmer for nine minutes. 

If you like whole cranberry style sauce, only stir the sauce a few times, being gentle to not break the cranberries. If you like it smooth and puree-like, sift the mixture through a strainer to remove the skins. Or keep as is and serve it homestyle with the cranberries smooshed, but still left in their entirety in the sauce.

Keeps in the refrigerator for one week.

(Makes 16oz)