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Tuesday, November 26, 2013

Cranberry Sauce


Here is a recipe for homemade cranberry sauce (makes about 6 to 8 servings):

-  1 cup orange juice (I used freshly squeezed)
-  3/4 cup granulated sugar
-  1 1/2 cups (12 ounces) cranberries
-  1/8 teaspoon all spice

In a medium saucepan dissolve the sugar in the orange juice over medium heat.  Once the sugar is dissolved, add in cranberries, cover, and cook until the cranberries start to pop (approximately 10 minutes).  Remove from heat and stir in all spice.  Keep in the saucepan or place the sauce into a bowl to cool.  The cranberry sauce should start to thicken as it cools (approximately 20 minutes or so).  Serve or place in an air tight container and store in the refrigerator for up to 1 week.  You can also freeze the sauce if you would like.  Enjoy!

*You can also purée the sauce, using a stick blender, after it has thickened and cooled (as shown below).


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