Ah… the lovely sound that canned cranberry jelly makes as you delicately extract it from the can…
Even back before my real food transformation, it always seemed out of place. I mean, you spent all day basting the turkey, and making the rolls, and mashing the ‘taters, only to have the last item you put on the table be this bizarre ridged cylinder of store-bought cranberry jelly. But hey– who was I to argue with tradition?
As a young newly-married cook, I had a life-changing moment: I realized you could make cranberry sauce FROM SCRATCH. (Ok, ok… I know those of you who grew up with homemade cranberry sauce are rolling their eyes right now… but you have to realize I had my head in the sand for a good many years…)
Ever since then, I look forward to making this cranberry sauce recipe every year. It’s sweet enough that you won’t pucker, but sweetened with honey and orange juice so you don’t get a sugar-rush from it either. It’s pretty much cranberry perfection. And here’s the recipe—>
Homemade Cranberry Sauce Recipe
- 3/4 cup orange juice (about 2 large oranges if you are freshly squeezing it)
- 1/2 – 3/4 cup honey (see note below) (where to buy- affiliate link)
- 12 ounces whole cranberries
- 1 tablespoon orange zest
In a medium saucepan, combine in the orange juice, honey, and zest. Bring to a gentle boil, and simmer for about 5 minutes.
Stir in the cranberries and continue to cook them until they burst and the mixture thickens (about 15 minutes).
Spoon the cranberry sauce into a mold (or bowl, or whatever you want) and refrigerate for 6-8 hours, or until set.
- I like to use freshly squeezed orange juice, but if that’s not available, premade orange juice will work too.