Like most people, I grew up eating canned cranberry sauce. You know, the jellied stuff that came out of the can in the shape of the can and was served on a place, sliced, like ham! I always ate jellied, out the can, cranberry sauce with Thanksgiving and Christmas dinner, always. It was what my mom served as part of our holiday dinners so when I grew up and started fixing my own holiday dinners, I always had that can of cranberry sauce in my shopping cart. Tradition is a wonderful and interesting thing!
A few years ago, probably while watching the food network, I saw someone make cranberry sauce from scratch or I found a recipe for homemade cranberry sauce. Anyway, I decided to take a walk on the wide side and make my own cranberry sauce! I haven’t gone back to the canned stuff since. My whole family loves it and it’s soooo easy to do. Little work, big benefits! Yes! (photo to follow – I’m making some for Christmas in a couple weeks)
- Put sugar, zest, ginger and cinnamon in a saucepan with the juice from the orange you zested and cut in half. Bring to a simmer over medium heat until the sugar is dissolved.
- When sugar dissolves, add cranberries and continue to cook until cranberries begin to pop (about 5 minutes).
- Turn heat off and let ingredients cool slightly.
- Pour into a container and refrigerate cranberry sauce to continue the thickening process and to chill completely (about 3 hours). Serve