Classic Cranberry Sauce

 Nothing like a tart, tangy cranberry sauce to top off all that Thanksgiving goodness.  I grew up with a family who thought those canned cranberries (the kind that you dump out of a can and are still shaped like a can...) were a sufficient compliment to turkey.  After leaving home, and discovering there were bigger and better options for cranberry sauce, I now apologize to all those turkeys I have disgraced with gelatinous cranberry solids. 
  • 1 cup white sugar
  • 1 cup orange juice
  • 12 oz fresh cranberries
  • 2 cinnamon sticks
  1. Sort through cranberries removing any stems or bad berries, set aside.
  2. In a medium saucepan, dissolve sugar in orange juice over medium heat. Add cranberries and cinnamon sticks.  Cook for about 10 minutes, or until cranberries pop.
  3. Remove from heat, and transfer to a serving dish to cool.  Sauce will set upon cooling.

Yields ~2 1/2 cups.

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