Since it’s Thanksgiving weekend in Canada, I’ve been craving cranberry sauce. I bought a big bag of frozen cranberries a few months ago and decided why not skip the store-bought canned stuff this year and serve homemade cranberry sauce instead! It's actually way easier than I thought! This sauce is so good that I need to make another batch, because I used a large portion of it as jam on my toast! It’s delicious!
This homemade cranberry sauce comes together really nicely, quickly and easily with very few ingredients. You can use frozen or fresh cranberries. I heard that the lighter coloured cranberries are best for sauce, as they contain more pectin thus giving the sauce a thicker consistency. Try this simple recipe, you won’t regret it!
1 cup of water
Freshly squeezed orange juice from half of an orange
1 tablespoon of freshly squeezed lemon juice
½ cup of white sugar
4 tablespoons of brown sugar
2 cups of cranberries
A few pieces of orange rinds, to taste
Add water, orange juice and lemon juice to a medium saucepan. Add the white and brown sugar to the saucepan and dissolve it into the liquid over medium heat.
Add the cranberries to the saucepan and cook until they start to pop, this takes about 10 minutes.
Remove from the heat and stir. Then, place the sauce in a bowl and watch it thicken as it cools!