Cranberry Sauce

I love cranberry sauce. I don’t care if it is homemade, store-bought, whole berry, or jellied. It is so good and I love it in all sorts of holiday recipes or just by itself on toast. I know, it’s weird to have it on toast but I love it. I’ll take that weirdness as a compliment. lol.

Anyway, my recipe for cranberry sauce is easy, simple, and full of flavor. You can leave it whole berry or strain it and have jellied cranberry sauce. Either way, it is so good. I will share with you below, in the notes section, a few ways I like to use up leftover cranberry sauce.

This is our (my) favorite.

INGREDIENTS:

12 oz pkg. Whole Cranberries
1 C. Sugar ( I use raw organic cane sugar)
1/2 C. Water
1/2 C. Orange Juice ( or bottled orange juice) can add in the zest as well but optional
1/4 Tsp. Cinnamon
Pinch Of Nutmeg

DIRECTIONS:

1. Rinse the cranberries under water in a strainer. Remove any broken or bruised berries.
2. To a large saucepan add the cranberries, sugar, water, orange juice, cinnamon, and nutmeg.
3. Stir and bring to a boil over medium-low heat. Cook and stir constantly for 10 to 12 minutes or until the cranberries pop and the liquid has reduced by half. It should be thick and coat the back of a spoon.
4. Remove from the heat and let cool to room temp. If you want jellied cranberry sauce then immediately pour through a strainer and use a spoon to help push the mixture through the strainer. Cover with plastic wrap to keep the top of the sauce from getting that film on top. Make sure the plastic wrap is touching the top of the sauce.
5. When the mixture has cooled to room temperature Transfer to a bowl making sure to keep the plastic wrap on the sauce. Be sure to press the plastic wrap onto the top of the sauce to prevent the sauce from getting a film on top.
6. Once the mixture is chilled you can transfer to a serving bowl and serve.

• This freezes fairly well. I like dividing up the sauce into 1/4 cup measures, placing it in a zip-top bag, and place in the freezer. This will last three months in the freezer. Anything longer than that and it kind of loses its texture. This will last up to 1 week covered in the fridge.
• Here are a few ways I like to use leftover cranberry sauce. thumbprint cookies, cranberry babka, toast with cranberry sauce, side for dressing and turkey, turkey or chicken sandwiches, topped on spiced oatmeal, Cranberry cream cheese Danish, and dolloped into a bread pudding before baking which makes the most delicious bread pudding for Christmas morning. I also love using it in my cranberry pot roast which is also here on my blog. it is so easy and delicious.