Thanksgiving just wouldn’t be the same without Cranberry sauce. Everyone has their own personal opinion about cranberry sauce. Some like it homemade, others prefer the kind that slides out of a can. However you like it there is no doubt that cranberry sauce is a tradition at Thanksgiving.
If you have never had homemade cranberry sauce this year is the perfect time to try it. Homemade cranberry sauce is quick and easy to make. It is also easy to make ahead of time and can be stored, covered, in the refrigerator for up to three days. You can also freeze it and store it in the freezer for several weeks. Just be sure to allow it to thaw completely before serving.
Homemade Cranberry Sauce
2 to 3 Cups fresh cranberries
¾ to 1 Cup sugar
2 teaspoons grated orange peel
Toasted pecans (optional)
Rinse and pick through cranberries to remove any grit, twigs or leaves that may be present and then drain. Put cranberries in a medium sauce pan along with the water and heat to a rolling boil.
Cook seven to ten minutes until berries begin to burst, stirring occasionally, you may hear the berries popping. Then turn down the heat and stir in the sugar. Stir until sugar is completely dissolved. Remove from heat and stir in the orange peel. Allow the cranberry sauce to cool completely then store in the refrigerator or freeze. If you want to add pecans wait until right before serving so the nuts will remain crisp.
This sauce, prepared as directed, will be very chunky but if you prefer a smoother sauce you can mash the berries with a hand masher or puree in a food processor.
Making homemade cranberry sauce is quick and easy as well as sweet and tart. Try this recipe during the upcoming holiday season and impress your family and friends.