Happy Thanksgiving friends! Have you done all of the prep work for tonight? Still scrambling for a last-minute recipe to bring to this year’s Thanksgiving table? Don’t fret, I’ve got one to share with you today: homemade cranberry sauce!
People either love it, hate it, or simply are indifferent to it, but cranberry sauce is still pretty much a staple at Thanksgiving. If you have never made your own, I encourage you to try it this year. For a potluck dinner with my friends, I decided to give the familiar cranberry sauce a new spin by adding orange juice and orange peel. I love how it is both tart and sweet, with a deep red color and a texture that- probably goes without saying- is much, much better than the canned version. You really can’t go wrong with this!
And best of all, it only takes about ten minutes to make.
I forgot to use a large saucepan, but make sure you don’t make the same mistake. Luckily, I heard the sizzling noise as it was starting to splatter and quickly put a lid on it. Crisis averted!
Orange Cranberry Sauce
(makes about 2 cups)
1 12oz package of fresh cranberries
3/4 cup brown sugar
1/2 cup water
1 navel orange, juiced
2 large pieces of orange peel
In a large saucepan, combine cranberries, sugar, water, orange juice, and orange peel. Bring to a boil and reduce heat to a simmer. Simmer for about 10 minutes, stirring occasionally, until the sauce reaches desired consistency. Remove orange peel and cool to room temperature. Refrigerate until ready to serve.
*Cranberry sauce will thicken as it cools.
*Try to remove as much of the pith from the orange peel as possible, because it tends to make the dish bitter.