Today marks the blizzard of 2015 in Michigan. I decided that I was longing for some Thanksgiving food, so I made the easiest and quickest dish……Cranberry Sauce. My family asks me to bring it each year. If they only knew how easy it was, they would ask me to bring much more. Here is how I slightly adapt the recipe for great results:
The traditional cranberry sauce recipe usually calls for these ingredients:
- 12-oz bag fresh or frozen cranberries (3 cups)
- 1 cup water
- 1 cup sugar
I used 1/2 cup of fresh squeezed orange juice and 1/2 cup water and it turned out delicious. I also tripled the recipe for a larger group.
Adaptations include orange zest, lemon zest, toasted almonds, blueberries, raisins, cinnamon and other spices.
Directions:
- Rinse cranberries in cold water.
- Heat the the orange juice, water and sugar until the sugar is dissolved.
- Add cranberries and simmer until you hear a popping noise, which is generally between 10 and 12 minutes. That’s it!
I actually kept the cranberry sauce on a low heat until just about all of the cranberries popped and there was a uniform red color and thicker sauce.
