Wednesday, November 21, 2012

Mom's Cranberry Sauce

Simply put, I cannot deal with that canned crap that passes for cranberry sauce or it's ribbed cousin, cranberry jelly. Yuck and yuck.

Cranberry sauce is just too easy to make yourself. There are lots of variations out there, but we like ours with a hint of orange and cinnamon. This is what I use:

1 package fresh cranberries
1 cup water
1 cup sugar
1 naval orange - reserve the zest and juice separately
1 t. ground cinnamon

In a large saucepan, over medium-high heat, dissolve the sugar in water and orange juice. Add cranberries and let it bubble away, stirring occasionally. When it has thickened and most of the berries have burst, after about 8 minutes, remove from heat. Stir in orange zest and cinnamon, then allow to cool to room temperature. Transfer to a covered container and refrigerate at least a few hours - I leave it overnight.

In the event you have Thanksgiving leftovers, this chunky sauce is good on Black Friday brunch French toast or waffles. Served with mimosas, of course.

Happy Thanksgiving!

- MomNextDoor