Ok, so cranberry sauce… Growing up, I never touched it, as it was totally just some wobbly jello-y looking thing that slithered out of a can. I didn’t bother with it because it took up valuable real estate that could be used for more stuffing on my Thanksgiving plate. I recently found this recipe on-line for the sweetest cranberry sauce you’ll ever eat. These bursting berries are mixed with enough sugar for sweetness, orange juice for tartness, and warm spices like nutmeg and cinnamon to bring home the holiday season. I’ve found I like just a wee bit dribbled overtop my golden browned turkey breast slices. The Hubs is a dark meat leg man, but I go for the breast!
First things first, here are your ingredients (orange not pictured), very simple to make and except for fresh cranberries, you probably have everything in your baking cupboard already!
Rinse and drain your berries. Place berries, sugar and water into a medium sauce pan and bring to a boil over medium heat. Once boiling, reduce heat to a simmer, and add nutmeg, allspice and the cinnamon stick. Let simmer for 7 minutes. Some of the berries will burst and some will remain whole. It’s part of the charm of the sauce! After simmering for 7 minutes, remove from heat and add the zest and juice of one medium orange. Place in pretty bowl and let cool before serving. Garnish with more orange zest on top. You can make this the night before and refrigerate it overnight. Serve at room temp the following day with your prized golden browned bird!
Cranberry Sauce (Recipe adapted from Alex Guarneshelli’s)
Prep time: 5 minutes
Cook time: 7 minutes
Serves: 6-8 people
- 12 oz cranberries
- 1 1/2 cups sugar
- 1/4 cup water
- 1 cinnamon stick
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- 1 medium orange, zested and juiced
- Rinse and drain berries. Place berries, sugar and water into a medium sauce pan and bring to a boil over medium heat.
- Once boiling, reduce heat to a simmer, and add nutmeg, allspice and cinnamon stick and let simmer for 7 minutes.
- After simmering for 7 minutes, remove from heat, add zest and juice of one medium orange.
- Let cool before serving and garnish with more orange zest.
- Make sauce the night before and refrigerate it overnight. Serve at room temp the following day.