This past Thanksgiving we went to a restaurant. Even when I was 8 months pregnant, we had Thanksgiving at home. Sure we brought in the food and I just warmed it up, but it was still Thanksgiving at home. For a variety of reasons, this year we ate out. And, I missed making my famous Citrus Spice Cranberry Sauce. I typically make this big batch ahead of time, so there are leftovers for me and enough so I can send a large deli container home with my sister.
Is there a lot of sugar in this recipe? Yes, yes there is. Do I care? No. I do not. This is once a year, and typically you don’t eat bowls of this sauce. At least not in one sitting. I usually make this a day or two ahead of time and it feels good to cross this off my list before the major cooking begins.
Once you make this cranberry sauce, you won’t go back to the canned variety. (Truth be told we have both homemade and canned. Variety is the spice of life.)
Citrus Spice Cranberry Sauce
Equipment
Ingredients
- 2 lbs fresh cranberries
- 4 cups sugar
- 2 sticks cinnamon
- 1 tsp ground allspice
- 1/2 tsp ground nutmeg
- 2 oranges - zest and juice
- 1 1/3 cup water
Instructions
- Rinse and drain cranberries,
- In a heavy-bottom pot add all ingredients.
- Heat over low-medium heat.
- Stir occasionally. Some berries will burst. Keep cooking and stirring until the desired texture is achieved.
- Let cool. Store in refrigerator until ready to serve.
Notes
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I thought I didn’t like cranberry sauce…until I tired from scratch. Thank you, I’m always looking for new ways to make it.
Let me know what you think after you try it.