We have eaten cranberry sauce from a can every Thanksgiving and Christmas for my entire life. This year I wanted to eat real cranberry sauce and tried two recipes, one came from the Pioneer Woman (on the left). The other recipe was just 12 ounces of fresh washed cranberries, 2 cups sugar, 2 cups water and following the same cooking directions below (steps 7-10). The consistency varied between the two recipes. However, both tasted great on top of my mom’s dressing and along side all the other tasty dishes we had thanks to Aunt Susan, my grandmother, John, my mom and dad, Stephanie and myself. Well, I am stuffed! Hope you had a Happy Thanksgiving!
- 1 bag (12 ounces fresh cranberries)
- 1 cup cranberry juice
- 1 cup maple syrup
- 3 tablespoons orange juice
- 1 tablespoon grated orange rind
- Wash cranberries.
- Grate top of orange into a small container.
- Cut the orange in half and squeeze juice into a bowl.
- Place cranberries into a medium saucepan.
- Add in cranberry juice and maple syrup.
- Add the orange juice and orange rind.
- Stir together and turn the heat on high until it reaches a boil and the berries begin to pop.
- Turn down the heat to medium-low and continue cooking over the lower heat until the juice is thick, approximately 10 to 15 minutes.
- Turn off the heat and allow to cool.
- Place in a container and chill in the refrigerator.