I love cranberry sauce with turkey, so I’m not sure why I waited so long to make it from scratch. I will never buy canned cranberry sauce again. It is very easy to make and can be made a few days ahead of time. I made it for Christmas, 2010 and Ed – who doesn’t like cranberry sauce – surprisingly really liked it. Now he understands why people pair cranberries with turkey. 🙂
The great thing about this cranberry sauce is that it’s not just for turkey. You could add it to baked brie crostini or baked brie on crackers, use it as an accompaniment for pâté de canard (duck pâté), spread this on top of cheesecake (garnish with almond slices), or use it as a filling for layer cake or trifle. You could even use this like jam on french toast, plain toast, pancakes, scones, muffins, or sandwiches.
Cranberry Sauce Recipe
makes 1 1/2 cups (approx.); adapted from Lindaraxa’s Garden
one (12 ounce) bag of fresh cranberries
zest and juice of 1 medium or large sized orange
1/2 cup + 1/8 cup granulated white sugar (to taste)
pinch of salt
In a heavy bottomed, medium sized sauce pot (I use an enamel coated cast iron pot), heat 1/2 cup water with the orange zest, orange juice, sugar and salt over medium heat, stirring until the sugar dissolves. Once it reaches a boil, allow it to boil for 3 minutes. Then stir in the cranberries and bring it back to a boil. Reduce the heat to medium low and simmer until you’ve achieved the desired consistency, stirring occasionally. This will take between 10 and 15 minutes. Keep in mind that the sauce will continue to thicken slightly as it cools. When your sauce is approaching your preferred texture, stir in more sugar to taste if desired. Remove the sauce from heat and allow to cool completely. Refrigerate until chilled through. Allow it to sit at room temperature for a few minutes before serving. This can be made a few days in advance.