I love the flavor combination of orange and cranberries. I am not that crazy about cranberries on their own, but add some grated orange and a little cinnamon and it becomes one of my favorite Thanksgiving side dishes.
It is really easy to make your own cranberry sauce. You just need to factor in time for it to chill. I usually make this the day before Thanksgiving and let it chill over night.
Cranberry Sauce is one of the few dishes that actually costs more to make from scratch. You can buy a can of cranberry sauce for about half the cost of a bag of fresh cranberries, but for me this is one of those times where quality beats frugality.
I usually make a somewhat chunky Cranberry Sauce, but I wanted this cranberry sauce to be smooth, so that I can use the leftovers as a spread on Turkey Salad Sandwiches and swirl it into coffee cakes.
Don’t be alarmed if you hear popping while the cranberries are cooking. The cranberries “explode” while they are boiling. it’s a good thing, it will make the job of blending them much easier.
- 12 ounces whole cranberries
- 1 cup orange juice
- zest of one orange
- 1¼ cup sugar
- 1½ teaspoon cinnamon
- Add all of the ingredients to a medium stockpot.
- Cook, while stirring over medium heat until the sugar dissolves.
- Once the sugar dissolves bring the mixture to a boil.
- Lower the heat and simmer for 20 minutes, stirring occasionally.
- Use an immersion blender or carefully pour the cranberry sauce into a blender and blend until it is smooth.
- Pour into a bowl and refrigerate to cool. Serve chilled.