Okay, so everyone knows that infamous can of holiday cranberry “sauce”. It looks like something you would get during the apocalypse and the label came off the can, so you aren’t sure if it’s cranberry sauce or jellied beets. Yeah, that! We aren’t doing that anymore. We are doing real cranberries. No apocalypse condiments for you!
The first time I saw a cranberry sauce made from real berries I was mesmerized. I watched, walked off to type in my phone, came back and watched, walked off to type in my phone. Round and round I went to make sure that I could walk out of that house and replicate this delicious cranberry sauce. (and I took the leftovers). It did become a running joke with this set of friends because that is how she learned the recipe from her mother in law.
Don’t be afraid of this recipe. It’s an easy 15 minutes for an incredibly memorable taste. The cranberries sound like the snap-crackle-pop cereal as they cook. It’s a soft reminder that you are getting all the best flavor. Don’t eat canned apocalypse cranberry sauce again.
I find that it’s the simple things that remind you of family around the holidays.
GOOD FOOD. GOOD FRIENDS. GOOD TIMES.
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Easy Cranberry Sauce
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Ingredients
- 1/2 cup white sugar
- 1/2 cup brown sugar, packed
- 1 cup of orange juice
- 1 Tablespoon orange zest
- 1/2 teaspoon pumpkin pie spice
- 3 cups fresh cranberries, rinsed
Instructions
- In a medium saucepan, add both sugars, zest, orange juice and spices. Cook over medium heat (5 on the dial), until sugars are completely dissolved.
- Add cranberries and cook about 12 minutes. The cranberries will start to burst open and release their juice. Stir every couple of minutes to prevent sugars from burning on the bottom of the pan.
- Turn off heat and remove to a bowl. It will thicken as it cools.
