Real Cranberry Sauce

1. 1

   Optional - pecans, raisins, blueberries, cinnamon, nutmeg, allspice...

2. 2

   Wash and pick over cranberries

3. 3

   Put washed cranberries into a strainer bowl

4. 4

   Cut the orange in half and juice it into a large mixing cup

5. 5

   Cut the peel from the orange half and grate into a small cup

6. 6

   In a saucepan bring water and sugar to a boil, stirring to dissolve sugar.

7. 7

   Add cranberries and juice from the orange, return to a boil.

8. 8

   Reduce heat, simmer until cranberries burst (appx 5-10 min)

9. 9

   CRITICAL to success, cranberries must pop to release the natural pectin that thickens the sauce.

10. 10

    At this point, you can add all number of optional ingredients.

11. 11

    We typically mix in a half cup of roughly chopped pecans with a few strips of grated orange peel, chopped apple, pumpkin pie spice, ...

12. 12

    Remove from heat.

13. 13

    Cool completely at room temperature and then chill in refrigerator.

14. 14

    Cranberry sauce will thicken as it cools.

* Per serving · 4 servings · Values may vary.

No additional tips available.