Remember the days when cranberry sauce came out of a can . . . with a schlo-oo-p into the dish? With cranberries readily available (and here on Vancouver Island, grown locally at Yellow Point), why use canned cranberry sauce when it is a snap to make?
The basic recipe for cranberry sauce is as follows:
4 cups fresh or frozen cranberries
2 cups sugar
1/2 cup water
Combine all ingredients. Bring to a boil. Turn down to simmer and cook until the berries pop.
But . . . have fun and switch it up a bit. How do you make your cranberry sauce? Have a favourite method? Please share it in the comments section below. In this one, I reduced the sugar by 1/2 cup and substituted orange juice for the water. I also added orange zest and spices. I don’t recall anyone ever exclaiming how good canned cranberry sauce was, but this one gets rave reviews.
- 4 cups fresh or frozen cranberries
- 1 cup white sugar
- 1/2 cup brown sugar
- 1/2 cup orange juice
- zest from one organic orange
- pinch of cinnamon
- half a pinch of cloves
- Combine the cranberries, sugar and orange juice in a medium pot.
- Bring to a boil, then simmer until cranberries pop.
- Stir in zest, cinnamon and cloves. This sauce can be made 2 – 3 days in advance.