The Jellied Stuff In the Can!
First of all, let me just say that easy cranberry sauce is the way to go! Homemade is so much better than the canned stuff! Because, like most people, I grew up eating canned cranberry sauce. Yes, the jellied stuff that came out of the can in the shape of the can and was served on a plate sliced, like ham! As a result, we always ate jellied, out the can, cranberry sauce with Thanksgiving and Christmas dinner! Because it was what my mom served as part of our holiday dinners, 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!
Not My Mom’s Cranberry Sauce!
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. So, I decided to take a walk on the wide side and make my own cranberry sauce! We haven’t gone back to the canned stuff since! First of all, this stuff is bomb! My whole family loves it and it’s so easy to make! Very little work, very big benefits! Yes!
- 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