Cranberry Sauce

Thanksgiving is right at our doorsteps and it’s about time to kick off the prep work. Cranberry sauce is one of the quickest things that can be made well in advance so that you can worry about one less thing on the big day.

Making cranberry sauce from scratch is super easy and it involves couple of simple steps. The fresh sauce is incredibly delicious, sweet and tart with a bit of burst from the whole berries that perfectly balances your thanksgiving table. It’s one of those holiday leftovers that works as a great topping for waffles, biscuits and ice cream.

Here’s what you need:

1. Fresh Cranberries – 12 oz
2. Sugar – 1 cup
3. Water – ½ cup
4. Fresh orange juice – ½ cup

Directions:

1. Rinse cranberries with cold water and discard any damaged or bruised berries
2. Add cranberries, water, sugar, and orange juice into a medium saucepan
3. Heat the above mixture on medium high heat and bring to a boil
4. Let it simmer over medium low heat for another 10-15 minutes until the berries begin to pop and the sauce begins to thicken slightly
5. Remove from heat and pour the sauce into a container
6. Keep refrigerated until serving time

Notes:

1. If you don’t want the orange note in the sauce, substitute ½ cup of orange juice with ½ cup of water
2. You can also reduce the sugar as per your preference
3. Add cinnamon or chopped walnut for added flavor
4. Cranberry sauce can be made upto three days ahead and stored in the refrigerator in an airtight container

Happy cooking !! ♥♥