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Thanksgiving is one of my favourite holidays. There is nothing like the smell of a fresh cooked turkey just out of the oven, the buttery smell of mashed potatoes, the savoury sweetness of brown sugar baked brussels sprouts, and the stuffing! And there’s nothing better than stuffing—in my opinion anyway! But what about the cranberry sauce? Are you a traditionalist or willing to take a walk on the wild side? Before you grab that can of sauce, why not try making your own? It is easy and will taste so much better.
Julie’s Best Ever Cranberry Sauce!
INGREDIENTS
- ¾ cup sugar
- ½ cup orange juice
- ½ cup water
- 12 oz fresh cranberries
- pinch of salt
- 1 cinnamon stick
- 1 piece of orange peel
INSTRUCTIONS
- Combine sugar, orange juice, and water in a large saucepan over medium heat. Stir to combine.
- Add cranberries, salt, cinnamon stick and orange peel.
- Bring to a simmer over medium heat, stirring frequently.
- Continue cooking, for about 10 minutes, or until all or most of the cranberries have popped. I like to leave a handful of berries whole.
- Let cool for at least 30 minutes. Cover and refrigerate until ready to use.
- Can be made up to 3 days in advance.
How about a Cranberry Sauce that’s just a little outside the box?
Julie’s Spicy Jalapeno Cranberry Sauce
INGREDIENTS
- 2 jalapeno peppers, seeded and diced
- 1/2 teaspoon sea salt
- 1/2 cup light brown sugar
- 1/2 cup granulated sugar
- 1/2 cup orange juice
- 1/2 cup Water
- 1/2 teaspoon orange zest
- 12 ounces cranberries
INSTRUCTIONS
- In a large saucepan combine the jalapeno peppers, salt, sugars, orange juice, water, and orange zest.
- Bring to a simmer over medium heat and add the cranberries.
- Simmer for 15 minutes, stirring periodically (cranberries will pop while cooking).
- Remove from heat and cool to room temperature.
- Transfer to a sealed container and fully chill. NOTE: the sauce will thicken as it cools.
I make both cranberry sauces each holiday we have turkey and let my guests choose which they prefer. It’s amazing how quickly you can convert a traditionalist to a spicier kick—plus it’s great on sandwiches the next day!
Until next time,
Julie
