Best Cranberry Sauce Ever
It is a question as old as Thanksgiving Dinner itself – canned or homemade cranberry sauce!
Ingredients
- Cranberries: Fresh or frozen cranberries
- Sweetener: A touch of honey or maple syrup adds just the right amount of natural sweetness
- Orange Juice and Water: a splash of orange juice adds a delicious depth and is optional.
How To Make Fresh Cranberry Sauce
Wash your cranberries. If using fresh cranberries.
Boil the sweetener, OJ and water.
Add the cranberries and simmer. Stir in the cranberries, bring the mixture back to a boil, then reduce the heat to a simmer. Let it simmer for 5 to 10 minutes while stirring occasionally. The cranberries will burst and the sauce will start to thicken. Once thickened, let it cool.
Let it cool. Let the cranberry sauce cool for about 15 minutes. Then transfer it to a container(glass is preferable) and let it cool in the fridge to thicken up.
You can make this ahead of time.
- Storage tips: This will last for 1 to 2 weeks in an airtight container in the fridge. or up to 3 months if you freeze it. Let it thaw in the fridge overnight.