Hey everyone, it is time to start those dishes that are easy to do in advance and pop into the freezer for Thanksgiving. Cranberry sauce is one of the favorite dishes for the Thanksgiving table that is very easy to make from scratch and tastes far superior to any of the store bought varieties; unless you shop at a high end specialty store like Etsy’s we have here in Dallas. Super cool store if you get a chance to shop there!
In the time it has taken me to type the first paragraph of this blog, the Cranberry Sauce with Orange is already done! It put it on to cook and then started to write the blog, stirred a couple of times and it is cooked. It is really that simple. Here we go…
Cranberry Sauce with Orange Recipe
6 cups of fresh or frozen cranberries – rinsed and cleaned – I discard any that have blemishes or are too white
1 C full bodied red wine and apple juice or cranberry juice in combination 1/2 and 1/2 (you can’t take the wine, but you notice if you leave it out)
1 1/2 C granulated sugar – You can use Splenda or other substitutes and go sugar free – again you will not notice the difference and I make the exchange for the diabetic in my house – 1/4 C serving with full sugar has 22 g carbs
1/2 tsp cinnamon
1 Tbsp fine orange zest
In a fairly large nonreactive pot combine the cranberries, wine, juice, sugar and cinnamon and orange jest.
Bring to a boil stirring until sugar is dissolved. Simmer for 3-5 minutes until the cranberries pop and get soft.
Stir frequently, but be careful of splashing liquids. Keep heat pretty low. Remove from the heat and cool. Sauce can be stored in the refrigerator for up to a week and in the freezer for several months.
Makes 16-20 1/4C servings.