Sunday, December 2, 2012

My Go-To Cranberry Sauce

This is not from a can, baby - it's just about as easy, though!  This is my favorite recipe for cranberry sauce - simple, and really tasty.

Simple Cranberry Sauce

16 oz. fresh cranberries
1-1/2 c. granulated sugar (I even go as low as 1 c.)
1/2 c. water
1/2 c. fresh orange juice
1 tbsp. fresh ginger, finely chopped (I just use my microplane grater)
Zest from 1 orange (again, breaking out the microplane grater) - be sure to avoid the bitter white stuff

Combine all ingredients in a heavy saucepan. Cook over medium heat until the berries pop
open, about 10 minutes. Remove from heat.  It will smell AMAZING in the kitchen!  If you're creeped out by it, you can skim any foam off the surface with a metal spoon and discard, but I don't usually do that.  Cool to room temperature, and refrigerate, covered, for up to 3 months.

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