The first time I tried home-made cranberry sauce was at my then-fiance’s house at Christmas. Growing up, we did a lot of things from scratch, but cranberry sauce was not one of them. My mind was blown…it tasted soooo much better! Judging by the cans flying off the shelves today at the grocery store, there are still a LOT of people who aren’t trying it out! Yes, I am a grocery cart spy. Today I actually asked a few people why they weren’t making it themselves, whoa nosey! I did share that I write a food blog and that their answers might be used in a story.
One dude explained he just liked the canned stuff, that’s cool. However, everyone else said they thought it would take too long or be a messy process like canning jam. I am one of the converted and I am here to say…You can DO IT! It’s quick, it’s easy and best of all you can customize it to suit you.
Here is my version, but you really can’t mess up…so play a little 🙂
Ingredients: (makes about 8 cups)
- 8 cups fresh cranberries, washed and drained
- 1 cup freshly squeezed orange juice
- 1 cup maple syrup
- 1 cup Cointreau
- 1 cup sugar
- 2 tsp orange zest
- ½ tsp fresh ginger, grated
- ½ tsp allspice
- Put everything in a large saucepan over medium heat, stir
- Stir regularly for about 20 minutes or until the cranberries have ‘popped’ and have started to thicken
- Ladle mixture into small serving dishes, let cool.
- Cover and refrigerate until use, can make up to two days ahead
- Keeps really well for awesome leftovers!
Do what you can, with what you have, where you are. ~Theodore Roosevelt