Recipe: Easy Homemade Cranberry Sauce
Did you know you can make delicious homemade cranberry sauce in just 15 minutes (really!)? This cranberry sauce recipe is so fast & easy to make, there’s no excuse to buy the canned stuff anymore! I used to buy the canned stuff too. It is convenient, but I think you should give this 5-ingredient recipe a try. I love the bright citrus flavor and nice tang. It’s not difficult at all, so let me walk you through it step-by-step.
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Here are the ingredients: Cranberries (fresh or frozen), orange (zest and juice), kosher salt, cinnamon, and granulated sugar.
In medium size pot, add cranberries. Be sure to pick out any imperfect berries if you see any (i.e., white berries, stones, shriveled up berries, etc.).
Zest an orange.
How to zest an orange: Place the orange over a bowl or towel as not to waste the zest if it falls. Hold the orange still and slowly move the microplane in one direction. Be careful to only remove the orange part of the peel and not the whitish pith (this is a very bitter part of the fruit between the zest and fruit.) Keep going all around the fruit until all the zest is removed.
Tip: If you hold the microplane upright (as shown) you can keep it in the blades and easily dispense in your pot or bowl.
Add the zest you’ve just zested to the pot.
Juice the orange you just zested. Cut it first in half and then squeeze juice into pot (careful not to include seeds if you don’t have a seedless orange).
Next add the kosher salt, ground cinnamon, and granulated sugar to the pot.
Place the stove on medium high heat. Stir to combine and bring to a boil. This can take about 5 minutes. Stir occasionally, but keep your eye out for the mixture to boil.
As you’re stirring, make sure to pick out any imperfect berries if you see them (i.e., white berries, stones, shriveled up berries, etc.). I found a white one I missed earlier. These can be quite bitter, so be sure to discard.
Okay, how it’s starting to boil. Cook for 5 minutes after brought to a boil and begin to lightly mash berries on side of pot to release pectin.
Stir constantly and simmer 3-4 minutes or until almost all berries have popped.
Pour mixture into bowl and cool on counter (for an hour or so). Then cover and refrigerate until ice cold. You’re cranberries are now ready. They will last in an airtight container for at least a week.
This Cranberry Sauce tastes fresh and bright with the citrus and touch of cinnamon. It’s so fast to make, there’s no excuse to buy the canned stuff anymore! If you do try this recipe, please let me know how it turns out (comment below).
Enjoy the comfort of food!
PS: If you see mistakes (i.e., spelling errors or inconsistencies in the recipe), please tell me right away. I appreciate any help I can get!