Homemade Cranberry Sauce (easy)
This was my dad’s one holiday request: Cranberry sauce, from scratch. Although I love a classic jellied cranberry because you can slice it perfectly evenly for leftover sandwiches, this was SO easy to make! You just put it all in the pot, simmer, and stored. It will make you guests feel like you put in a little extra effort to make sure their sauce was homemade.
|See at Thanksgiving Table – sauce on right
1 bag (12 oz) fresh cranberries
½ cup water
½ cup orange juice
½ tsp orange zest
¾ cup sugar
1/8 tsp ground nutmeg
Spread the cranberries out on a baking sheet and pick through them to remove any that are damaged.
Put the cranberries, sugar, water, juice, zest, and nutmeg in a medium sauce pan. Stir.
Turn heat onto medium and allow them to come to a simmer. (note: The will be popping as they burst open.)
Let simmer for 15 minutes, or until it thickens.
Allow cranberry sauce to cool. (can keep in fridge up to 3 days before serving.)