Cranberry Sauce

[LovinTheAtx]

So I really do not like any kind of cranberry sauce, but since this is my first Thanksgiving at my place and cooking for my guests, I thought I'd try to make homemade Cranberry Sauce.

Any tips or easy recipes? The one I'm sort of looking to use has orange juice and zest, sugar, and cinnamon sticks. Just not sure if that is a good way to go.

I only have fresh cranberries too....if that helps any.

Help!!

Thanks in advance.

 

[salonghorn-70]

I usually follow the basic recipe on the package with some add ins. The basic recipe calls for one cup sugar and one cup water. Bring to a boil while dissolving the sugar. Add cranberries and reduce heat cooking for 10 mins or until the cranberries burst open. I usually add orange zest, a little oranje juice (to taste) and some wine or brandy. Somehow I can't imagin cinnamon but who knows. If you want it cold, you need to make it tonight.

 

[LITNIN HORN]

I also go by the package recipe...the only difference being that I simmer it for about twenty or thirty minutes instead of ten. This breaks down the berries a bit more, which I prefer. I add about one medium apple, diced; approximately one tablespoon of cinnamon and a bit of nutmeg.

 

[LovinTheAtx]

Thanks for the suggestions. I ended up using the juice of two oranges and a cinnamon stick. The first batch, I strained everything so the sauce was smooth. The second batch I left alone.

It came out great, but I ended up adding a bit more sugar so it wasn't so tart.

 

[Lidig8r]

Next time, try a pinch of ginger and 4 TB of Grand Marnier.

 

[Sock Monkey]

1 bag fresh cranberries
1 cup orange juice
1 cup sugar
grated peel from one lemon
1 teaspoon corn starch
2 teaspoons water
1 apple, peeled, cored, cubed
1 pear, peeled, cored, cubed
1 cinnamon stick
1 pinch grated ginger

Put cranberries, sugar, OJ, lemon rind on stove on med-high for 10 minutes until cranberries are soft and start popping. If you have a hand immersion blender, stick it in and blend until about 90% pureed. If not, just whip out the potato masher and mash in the pan. Keep temp on med-high and add apple, pear, cinnamon, and ginger. Cook 10-15 minutes until pear and apple are tender but not mushy. Mix cornstarch and water in small bowl separately until cornstarch has dissolved completely. Add to cooking mix. Mix thoroughly and cook for two more minutes. Remove from pan, allow to cool slightly, and put in serving container and cover, allowing plastic wrap to touch the sauce (no icky skin this way). Can be made and refrigerated up to 3 weeks in advance.