……………….Cranberry sauce isn’t just for THANKGIVING!…………I love Cranberry sauce with so many things including chicken and SCRAMBLED EGGS!!!……..It is so easy to make there really isn’t any reason to buy the canned jelly…..unless you like it!?…….I put 3/4 of a cup of sugar and one cup of fresh orange juice in a sauce pan and let it come to a boil constantly stirring. Once it comes to a boil I lower the heat to a simmer. I get a bag of whole cranberries, frozen will work, and I wash them in a strainer, and pick off any stems. I add a stick of cinnamon, a pinch of salt and a peal or two from the orange, and then add the cranberries to the orange juice and sugar…….Bring to a simmer and STIRR…….When the cranberries start to pop keep stirring. When they are mostly popped, leave a few whole, turn the heat off and let it sit for about 30 minutes. Then move to the container you want to serve in. I use a Simon Pierce sauce bowl, and refrigerate…..Give it at least 40 minutes before serving…..YUM!…..Always best the next day!
There’s nothing like freshly made cranberry sauce!
And it’s so easy to make! No comparison to the gross metallic tasting canned stuff! I make mine just like yours except I leave out the cinnamon stick and salt and I add lots finely minced orange peel. I love it on a turkey sandwich and I only wish they sold fresh cranberries all year long and not just at the holidays. I freeze some bags to keep for a special spring and summer treat but I have limited freezer space to keep as many as I’d like!
Thanks for your recipe, Louis. Sounds delicious! Plan on trying it this week-end.