Confession time.... I live for the Cranberry Sauce at Thanksgiving! Yes, the turkey is good, the dressing a must and the Sweet Potato Casserole like a dessert.... but the Cranberry Sauce makes the meal!! I've moved waaaayyyy past the canned jelly-like bland stuff that comes out of the can in a jiggly cannister shape. After having homemade cranberry sauce, I will settle for nothing else!
It is unbelievably easy to make, can be made ahead and will keep for weeks after the turkey is gone! Try it this year.... you might be a convert, too! I usually double the recipe... its THAT good!
Homemade Cranberry Sauce
1 (12-oz) bag fresh cranberries
1 cup sugar
1 cup water
Grated zest of 1 large orange (or more, if you like!)
Wash the cranberries and discard the bad ones (they'll sink to the bottom). Place in a large saucepan along with sugar and water. Bring to a boil. Cook for 10 minutes or until the cranberries POP! Remove from heat and stir in orange zest. Refrigerate until serving time.
Keeps in the refrigerator 2 weeks or more. Yield: 2 1/2 cups.
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