Homemade Cranberry Sauce

Ok, I admit, I am being lazy. I made cranberry sauce yesterday; was going to blog the recipe, but my friend over at Where Flours Bloom beat me to it, so I’m just reblogging her write up.

One thing I do different, I add chopped up toasted walnuts to mine after it has chilled.

Where Flours Bloom

cranberry sauce

The tart flavor of cranberries makes a nice complement to any Holiday feast. This is a classic! This is the real deal! Better than the can!

12 ounce fresh cranberries

3/4 cup sugar (more or less to taste)

1/2 cup fresh orange juice (2-3 oranges)

1/2 cup cranberry juice or pomegranate juice (I use cranberry)

  • In a saucepan over medium heat, add cranberries, sugar, orange juice and cranberry or pomegranate juice.
  • Stir to dissolve the sugar.
  • Let simmer over medium heat until almost all of the cranberries have popped.
  • Stir occasionally and continue cooking until sauce has thickened and most of the liquid has evaporated.
  • Pour into a serving dish.
  • Sauce will thicken and set as it cools and gets better the next day.
This gets better as it sits so make it ahead. It will also thicken and set as it cools.Don’t skip that FRESH orange juice.

Adapted – Divas…

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