The great cranberry debate; canned or homemade? Well I grew up with my grandmothers, aunts and my mother opening a can of cranberry sauce. It always came out of the can with the ridges intact and went to the table exactly that way. Now I will admit as a kid, it was one of the few things I liked at Thanksgiving; the sweet yet tangy flavor and the smooth consistency was a delight to the senses!
When I started cooking myself one of the first holiday meals I tackles was Thanksgiving and the cranberry sauce was my highest priority to investigate and make my own. Over the years I have developed this easy cranberry sauce that is a continual crowd pleaser and has made its way into a specialty dessert of mine; Lemon cranberry Cake.
But for today let’s just stick with making the basic cranberry sauce.
2 Packages Fresh cranberries
1 Cup Sugar
½ Cup Orange Juice
Rinse and pick over the cranberries to make sure you don’t have any bad ones.
Peel, core and chop the apples and pears.
Finely grate the lemon peel and then juice the lemon.
Place all the ingredients in a large enamel pot and cook over low/medium heat for about 45 minutes stirring every few minutes. The berries will pop and the sauce will thicken slightly.
Remove from the heat and chill. The sauce will be very thick when chilled.
Thanks it, that’s all you have to do to make a super delicious homemade cranberry sauce!