Friday, November 21, 2008

Fresh Cranberry Sauce

Homemade cranberry sauce, from fresh, whole cranberries.

Fresh Cranberry Sauce

Homemade cranberry sauce is really easy to do and such a special touch at the holidays and you can put whatever you like in it - pecans, walnuts, raisins, currants, mandarin orange wedges, and spices such as nutmeg, cardamon, allspice, cinnamon, or whatever you like. You don't have to eat that canned glob of jelly goo - not that there's anything wrong with it - heck, I grew up with it! Make your own instead and turn some heads!

Check out my spicy homemade cranberry sauce with pomegranate juice too! Cranberries and pomegranate are so good together, I know you'll love that one too.

If you make this or any of my recipes, I'd love to see your results! Just snap a photo and hashtag it #DeepSouthDish on social media or tag me @deepsouthdish on Instagram!


Yum

Recipe: Fresh Cranberry Sauce

©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 30 min | Yield: About 2-1/2 cups
Ingredients
  • 1 cup of orange juice
  • About 1 cup of granulated sugar
  • 1 (12 ounce) package of fresh cranberries
  • Juice and zest of one lemon
  • Any desired add-ins
Instructions

Whisk juice and sugar together in a large saucepan over medium high heat; add cranberries, lemon juice and zest. Bring to a boil, reduce heat and simmer until all the berries have popped. Take a spoon of the sauce out, cool it off and taste to adjust sugar. Reduce heat to a low simmer and continue cooking for an additional 15 minutes.

Stir in any add-ins desired. Strain if a smooth sauce is desired or leave as is and allow to cool. Refrigerate; sauce will thicken in the fridge.

Cook's Notes: Serve cranberry sauce with your holiday turkey, or use just as you would any jam over toast, biscuits, in thumbprint cookies, on pancakes, in cereal, oatmeal, over vanilla ice cream or whatever!

Add-ins: Pecans, walnuts, raisins, currants, mandarin orange wedges, and spices such as nutmeg, cardamon, allspice, cinnamon. Add a couple tablespoons of hot pepper jelly or minced jalapeno to spice it up.

Cranberry Pineapple: Omit the orange juice and substitute a 16-ounce can chunk pineapple in juice. Drain juice into a 1 cup measure and add water to fill completely. Whisk in sugar and proceed as above, adding the pineapple chunks at the end. Let cool at room temperature.

Source: http://deepsouthdish.com

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Check These Recipes Out Too Y'all!

Spicy Pomegranate Cranberry Sauce
Crockpot Cranberry Chicken
Cranberry and Pom Winter Sangria

Posted by on November 21, 2008
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