November 19, 2012 by Flora Dawn
Easy Cranberry Sauce Directions:
- In a medium saucepan, combine the orange juice and sugars and heat over medium heat until the sugar is dissolved.
- Add the cranberries and continue to cook, stirring frequently, until the cranberries all pop (this can be messy so you might have to turn down the heat a little); this takes about 10-20 minutes. Stir in the cinnamon if using. Allow the cranberry sauce to cool and refrigerate until ready to serve.
Growing up, both my husband’s and my families served canned jellied cranberry sauce with turkey. And interestingly enough, we have very different interpretations of this holiday side dish. He loves the stuff. It’s sweet, jellied, and slices lovely. It’s like jellied cranberry goodness from a can.
Well, my recollection of the stuff isn’t so lovely. For starters, it’s sweet, jellied, and has a very interesting, yet disturbing, resemblance to the can it fell out of. It looks like a congealed jello-esque Thanksgiving side dish. Perhaps it’s the food snob in me, but as soon as I was old enough to cook I started attempting to make my own cranberry sauce, the non-jellied variety, thank you.
Whether you call it a relish, sauce, or a chutney, the idea is basically the same: boil tart cranberries in a sweetened liquid until they soften, allow to cool and thicken, and then serve.
I’ve made quite a few variations through the years, and the recipe I am posting today is my husband’s favorite. His favorite homemade version that is. It’s on the sweet side, so if you prefer more tartness you should reduce the sugar some. It’s a simple version, without much fuss, but I think it’s a great basic recipe that actually tastes great. It really is very easy to make and can be made ahead and stored in the fridge for a couple of days.