Have you ever made homemade cranberry sauce? If not, you’re missing out! It is so incredibly easy and FUN to make. No really. What’s fun about making cranberry sauce? Well, have you ever gotten your hands on some of those small packing bubbles? You know the ones I’m talking about. They’re addictive. Pop… pop, pop, pop…
When you put whole fresh cranberries in the pot, that’s what they do! It’s so cool to see them burst apart. They’re like baby water balloons popping in slow motion. It doesn’t take them long to do it either. Ahhh… simple pleasures!
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It comes together fast too. Then you are left with an amazing “pop” of color for your Thanksgiving table. Put it in a pretty bowl and it’s a beautiful sparkling gem. Who cares if anyone eats it or not? 😉
At the very bottom of this post is my favorite cranberry sauce recipe I came up years ago. I’ve been know to guild the lily a time or two and this is another prime example of just that. Right below this picture is a straight forward no frills recipe that lets this little berry shine all on it’s own.
Simple Cranberry Sauce Recipe
If you’re a cranberry sauce purist try this recipe:
- Put 1 bag of fresh cranberries (washed) in a pot over medium heat
- Add 3/4 cup sugar and the juice of 1 orange, stir
- Heat until cranberries have popped and sauce thickens
Regardless if you like everything but the kitchen sink in your cranberry sauce, on their own, jelled out of a can, the chunky variety in the refrigerated isle, in chocolate, over ice cream, or if you’d like to take a pass on them altogether…
MAY YOU AND YOUR FRIENDS AND FAMILY HAVE A SAFE AND HAPPY THANKSGIVING!!!
Wishing you all the best this holiday season, Madalaine
Sweet, Spicy, Chunky Homemade Cranberry Sauce
- 1 12 ounce bag of fresh cranberries
- 3/4 cup sugar
- 3 large orange zest pieces
- 1 cup orange juice
- 2/3 cup white onion diced
- 2/3 cup dried apricot diced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon red pepper flakes
- 2/3 cup chopped pecans toasted
- 1/4 teaspoon ground cloves
- lemon zest
- Rinse the cranberries and put them in a pot over medium heat with the orange zest and orange juice.
- When the cranberries start to burst, add the remaining ingredients and simmer until it thickens up, stirring constantly.
- Cool completely and store in the refrigerator.