Thanksgiving is in 3 weeks and I just LOVE combining cranberry sauce with my dressing, chicken, turkey, greens. Pretty much with anything on my plate. It is also really the only time during the year where your local grocery stores may carry cranberries. It's a seasonal item so if your trying to get your hands on them, get them while you can because they sale very quickly. But anyway I'll just get to the recipe.
Ingredients:1/2 Cup of Water
1 to 2 (12 oz Bag) of Fresh Cranberries (Varies on how many you are serving)
1 Can of Frozen Orange (Only use maybe 1/2)
1/2 to 2/3 Cup of Sugar (the more you add, the sweeter the taste)
Chopped Pecans (Optional)
Cranberry or Grape Raisins (Optional)
Directions:1. Place the cranberries in a bowl and rinse them. Pick out and discard any damaged or bad cranberries. Marinate and stir cranberries in (Thawed) orange juice for 3-5 minutes.
2. Put the water and sugar in a medium saucepan on high heat and bring to a boil. Stir to dissolve the sugar.
3. Add the cranberries and orange juice to the pot and return to a boil. Lower the heat and simmer for 10 minutes or until most of the cranberries have burst.
4. Once the cranberries have burst you can leave the cranberry sauce as is, or dress it up with other ingredients. I like to mix in a half a cup of raisins with a cup of frozen orange.
5. Remove the pot from heat. Let cool completely at room temperature, then transfer to a bowl to chill in the refrigerator. Note that the cranberry sauce will continue to thicken as it cools.
Tips: Some people like adding chopped pecans, raisins or currants. You could even try blueberries for added sweetness. You can also add holiday spices such as cinnamon, nutmeg, or allspice.
Makes 5 servings * Prep Time: 15 minutes * Total time: 20-30 minutes