I’ve never understood why cranberry sauce is mostly served just on Thanksgiving. It’s tart, tangy, and lush flavor enhance most foods. If you’re an aficionado of canned cranberry sauce, this recipe is definitely not for you! If you’re looking for an alternative to jiggly, bland, over-sweetened cranberry “jelly,” this recipe will bring you some early holiday joy.
What You Need To Make Whole Berry Cranberry Sauce
- fresh whole cranberries
- orange juice
- orange zest
- sugar
- cinnamon sticks
Simply combine the sugar, orange juice, and water in a saucepan and bring to a boil. Add the cranberries and cinnamon sticks, lower the heat, and simmer until thick (about 20 minutes). That’s it!
Spiced Cranberry Sauce
Prep
Cook
Inactive
Total
Yield 8 1/4 cup servings
An easy recipe for delicious, whole berry cranberry sauce with spices.
Ingredients
- 12 ounces fresh cranberries
- 1 cup cane sugar
- 1 1/2 cups water
- 2 3” cinnamon sticks
- 1 teaspoon ground cloves
- Finely grated zest of 1 large organic orange
Instructions
Rinse the cranberries in a colander, and discard any cranberries that are not firm. They should be quite hard. In a large saucepan, bring the water and sugar to a boil. Add the cranberries, cinnamon sticks, and ground cloves. Lower the heat to a simmer. Do not cover the saucepan, and let the cranberries slightly bubble for about 20 minutes, stirring occasionally, until the cranberries have thickened. Stir in the orange zest, and let the cranberries cool in the pot.
Store in the refrigerator, covered, and remove the cinnamon sticks before serving.
Courses side dish
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