Whole cranberry orange sauce

cran orange sauce

Gobble gobble

It’s that time of year again. You know what I’m talking about. The holiday that gets squeezed in between Halloween candy sales and the onslaught of Christmas goods. Thanksgiving! Time for pies, and sweet potato casserole – hold the marshmallows, thank you – smashed taters, vegetable tarts & terrines, bread and my absolute favorite, dressing! I know there’s a big debate about whether it’s called stuffing or dressing. My opinion, for what it’s worth, if you pile it in another ingredient – say a squash, eggplant, zucchini or other  vegetable, then it’s stuffing. If you pile it into a casserole dish and bake, it’s dressing. Anyhow, dressing needs cranberry sauce. It needs it. Or, maybe I just need it. Confession time. I am a cranberry sauce junkie. Growing up, we only had the canned plop. It was okay, I guess. I could never get past the can ridges that were embedded along the sides. They were always there because everyone just slid that baby out of the can and onto a plate. Can imprints. Yuck. Throw away the can! You can make your own whole berry cranberry sauce! It’s the easiest thing to do. You will exert more effort using the can opener. Put it away and buy a bag of cranberries. You’re halfway to the best cranberry sauce you’ve ever tasted.

And, it’s time for another confession. My mother in law loves the stuff. It brings back memories of her childhood, when her mother made it. She used the canned stuff when my husband was growing up. The first time she had Thanksgiving dinner with us and had the fresh made stuff? Yeah, baby, you know who’s the favorite daughter in law now, uh huh! We’ll be out of town this year, so, being the darling that I am, I made her a batch to keep in her fridge, so she won’t do without.

Here we go!

whole cranberry sauce

Cranberry sauce ingredients

You’ll need 4 cups of fresh cranberries. My co-op was offering these cranberries. The clamshell reads, Sandhill Cranberry LLC, Wisconsin. This amused me. See, sandhill cranes are a migratory bird. So, it’s feasible that the birds that wade in their cranberry bogs, are the same that pick over my garden in central Florida.

Sandhill Cranes

Sandhill Cranes, sorry. Not much left.

You’ll also need one cup each of orange juice and sugar.

sugar, oj and berries

Measure it all out.

Rinse off the berries. Pour the OJ into a medium sized sauce pan and dump the cup of sugar on top.

OJ AND sugar

If you’re doing what you ought to, you pour the sugar – wait, that’s not how it goes.

Heat until boiling, giving a stir, to help the sugar dissolve.

boiling sugar in oj

Boil the mixture

Then, dump in the cranberries.

cranberries

Add the berries

Return to a boil and cook for 5 minutes, stirring occasionally. You’ll hear the berries pop. They’re supposed to.

cranberry sauce with OJ

Foam is ok.

It will get foamy. Don’t worry, it’s all good. That foam will settle back down while it cools. When your 5 minute timer dings, remove the pot from the stove and let it cool off.

cranberry sauce

Too hot!

Once it’s cool, pour it into a pretty dish and serve. That’s it. Super simple, isn’t it. You can make this a week ahead of time and keep it in the refrigerator. When the day comes, just serve it up in a dish with a couple of cute orange peel strips. I have pictured this with our *official* cranberry sauce utensil. It makes an appearance, tarnish and all, just for homemade cranberry sauce. I have no idea what it’s real purpose it. That’s the fun of it. Get yourself an official cranberry sauce spoonish type thing and enjoy!

Whole Cranberry Orange Sauce

Whole Cranberry Orange Sauce

Whole cranberry orange sauce
Author: 
Recipe type: sauce
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
A delicious blend of cranberries and orange juice.
Ingredients
  • 12 ounces or 4 cups of fresh cranberries
  • 1 cup orange juice
  • 1 cup sugar
Instructions
  1. In a medium saucepan bring the orange juice and sugar to a boil. Add the cranberries and keep at a full boil for 5 minutes, stirring occasionally. Remove from heat and let cool. Pour into a serving dish, cover and refrigerate until needed. Keeps in the fridge for up to a month. Can be frozen, too.

 

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One thought on “Whole cranberry orange sauce

  1. Pingback: Glazed Cranberry & Orange Bundt Cake | Easy recipes for hungry vegetarians.

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