Cranberry sauce is something that brings back memories. First, the smell of it just reminds me of happy holiday times. Next, that tangy taste takes me back to my house in Kansas. Owing to being the last of seven children, I was constantly watching what my mother and siblings were doing as they were in the kitchen. As a result, I feel I like a mix of cooking styles.
In this recipe, the cranberry sauce is such a simple shining star. Certainly there are fancier sauces out there, yet, this was always the one for me. Not only is cranberry sauce a simple tart little side dish, but it is incredible served on a cold turkey sandwich! Undoubtably I may snag a spoon or 2 to stir into a cocktail!
Because we love cranberry sauce around here, and fresh cranberries are not in season all year, we grab a few extra bags and put them in the freezer. As a result, we can have fresh cranberry sauce, or muffins or cocktails year round!
Speaking of cocktails….you may want to give our Bourbon Cranberry Sour a try.
- 1 16 oz bag of fresh cranberries
- 1 cup white sugar
- 1 cup freshly squeezed orange juice
- The zest of all the oranges you squeeze
- Put all ingredients into a 4 quart pot
- Stir the ingredients occasionally as you simmer
- Be sure to use a lid (clear if possible) to cover, but leave a little room for steam to escape
- Cranberries will begin to pop as they cook, so be careful!
- Do not walk away, as in a few seconds this can boil over!
- After about 5 minutes or so, once all cranberries have popped, pull off the heat
- Allow to rest for about 5 minutes or longer
- Pour, while still warm into the serving glass bowl, set aside