Nov 19, 2012

Cranberry Relish/Cranberry Sauce

Cranberry sauce is definitely a must-have for our Thanksgiving dinner.  Like a lot of families, I'm sure, we always had the canned version and I always loved it.  Once I started cooking more and more from scratch and I saw how easy a homemade version was, I haven't gone back to the can.

I love the tartness of this relish/sauce and I also love the texture that the whole berries give it.  It comes together very quickly and can be made ahead of time, in fact, I usually make this at least two days before Thanksgiving.  It does need time to chill in the refrigerator to firm up a bit but other than that, it's a very easy way to enjoy cranberries!

Cranberry Relish/Cranberry Sauce
Printable Version

12 oz. fresh cranberries
¾ cup granulated sugar
¾ cup water
Zest and juice of 1 orange, zest reserved

1. Heat a medium saucepan over medium-high heat and combine the cranberries, sugar, water, and orange juice.
2. Bring to a boil, stirring occasionally. Once the cranberries begin to burst, reduce heat to low and simmer for about 15 minutes. Stir in the zest.
3. Pour into a serving bowl and cover. Refrigerate until ready to serve.

barely adapted from Tide & Thyme

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