Who would’ve thought that cranberry sauce would become such a hot topic?! You know what? I LOVE it. It has been a mission of mine to spread the word about how easy and delicious a homemade cranberry sauce can be. So far, so good. Now it’s high time we give this post a facelift!
Thanksgiving is upon us and it is wonderful. In fact, it is one of my favorite holidays of the year and quite frankly, I’m upset that our society has turned it into Black Friday Eve. Thanksgiving is such a fantastic holiday. Time to reflect on what we are thankful for. Family, friends, corgi companions, love, cheesecake. And it’s the one time of the year you are encouraged to stuff yourself (pun intended) with as many calories as you can before your heart stops. No one looks at you like a madman if you take the gravy boat and pour it over your entire plate.
Now, that being said, one thing I cannot stand to see at a Thanksgiving table is this:
I abhor this. Detest, revile, admonish, castigate, lambaste, vituperate, etc.
A) It tastes not so good.
B) Making a homemade sauce is easy-peasy lemon-squeezy (literally…lemon)
Here, I show you….
- 3 cups fresh cranberries (one handy-dandy bag)
- 1 cup o' sugar
- Juice & Zest of one orange (hint, zest the orange first)
- 2 tbsp lemon zest
- 1/4 c orange liqueur - optional...but let's be honest with ourselves
- 2 tsp ground ginger
In a large saucepan, add cranberries, sugar and orange juice. Cook on medium-low heat until cranberries break down (20-25 minutes) If they are hissing at you and bursting open...this means success
Reduce heat to low, add orange zest, lemon zest, ginger & orange liqueur. Simmer for 5-10 minutes
Smush the cranberries with the back of your spoon until you have a lumpy mess (it's a lot prettier than it sounds)
Remove from heat and allow to cool completely.
Fridge & Chill! Can be made DAYS ahead of time.
Oh, and soak that saucepan. It's going to need it.
How easy was that?!