In the landscape of your holiday table, there is often that one dish that brings a lot of contention: cranberry sauce. This long standing debate of whether or not people actually eat or use cranberry sauce. We delve into this more by addressing, do we need to make it from scratch, or just buy it?
In the past 8 or so years, I have been totally on board with making it. Here’s why you should you make it too.
First– You will convince all your guests or show up whoever is hosting Thanksgiving, by making this marvelous homemade cranberry sauce. They’ll all be begging for the recipe, chatting about how “_your name_” made the best cranberry sauce they’ve ever had!
Second– It. Is. Easy! It takes all of 12 minutes to throw together and cook.
Third– You can make it ahead of time, like a week ahead if you really wanted to. Don’t be a lazy daisy.
Fourth– it makes a great decoration. IF you aren’t going to eat it, which is your loss really, at least you know it brings a pop of color to the drab Thanksgiving browns, beiges, and cream colored hues around the table. Get a cute bowl to serve it in, and let the red cranberries shine.
Cranberry sauce brings the brightness to your plate, not just in appearance but taste as well. A well-made cranberry sauce is like a kick to the tastebuds, it’ll wake you up a bit, and likely pair with anything on your plate. It is tart and just a tad sweet, but oh so bright. Between all the salty gravy, buttery potatoes and sweet corn, you NEED that flavor profile of the cranberry sauce to offset all the others flavors.
Can I get off my soap box about why you should be making and serving homemade cranberry sauce?
………they’re also rich in antioxidants but I am not *that* kind of blog so take it with a grain of salt XD
How to achieve homemade cranberry sauce:
Wash and drain your cranberries. Even the bag tells you to do this, just go with it.
Combine cranberries, orange juice, and sugars in pot. Mix it up. Bring to boil, then reduce and add spices (see below.)
After adding cinnamon and pumpkin pie spice, simmer for 4-6 minutes and mix continuously. Watch out for the feisty popping cranberries. As you stir the pot, you’ll see that the cranberry sauce starts to hold its shape for a couple seconds after swiping your spoon through; this is a good indicator it is ready to come off the heat. Allow to cool before serving and voila! You’re basically a master chef.
What I used in the kitchen for this recipe:
Bitty colander amazon or home goods
Stainless steel sauce pan/ pot – amazon
I own these products and all opinions are my own. As an Amazon Associate I earn from qualifying purchases. This comes at no cost to you, just like a free Disney travel agent.
Ingredients
- 2½ cups fresh cranberries washed and drained
- 3 tablespoons orange juice
- 1/4 cup white granulated sugar
- 1/4 cup brown sugar packed
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground pumpkin spice (pumpkin pie spice)
Instructions
- In a medium pot, combine cranberries, orange juice, white sugar and brown sugar, stir to blend then place on medium-high heat and bring the mixture to a boil, continuously stirring.
- Reduce to a simmer, and add the cinnamon and pumpkin spice, mixing well and continuing to stir gently over the next 4-6 minutes while the sauce simmers and thickens. Watch out for popping cranberries! Some will pop, while others remain whole.
- Remove from heat, and allow to cool. Refrigerate for up to 14 days.
Notes
*Tips, Tricks and Substitutions
*Cranberry sauce can keep for 1-2 weeks in the fridge if stored properly, making this a great ‘make ahead’ recipe ÂCranberry sauce not what you’re looking for? Head home for other inspiring thanksgiving recipes.
Don’t forget to try and reply!
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