Homemade Cranberry Sauce

★★★★★ 3 Reviews
ThePretentiousChef avatar
By Andy Anderson !
from Wichita, KS

Okay, it’s Thanksgiving, and my weird Uncle James, asks: Where is the cranberry sauce? I say: It’s right there in front of you. He says: Not that stuff, I want the round kind, that comes out the can… Well, that’s weird Uncle James. This is actually simple recipe, but it produces wonderful flavor in a cranberry sauce. You can make it a day or two before the big event, and then cover, and keep in the refrigerator. As a matter of fact, making it a day ahead, will help the flavors blend together. So, you ready… Let’s make cranberry sauce.

serves 6-8
prep time 15 Min
cook time 20 Min
method Stove Top

Ingredients

  • 1 lb
    fresh cranberries, rinsed and picked over
  • 3/4 c
    sugar, granulated version
  • 1 md
    orange… the juice, and reserve one half of the squeezed orange
  • 1
    cinnamon stick
  • 2
    cloves, or 1/4 teaspoon of ground cloves
  • 1/2 tsp
    ground ginger
  • 1/4 c
    cabernet sauvignon, or similar red wine
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How To Make

  • 1
    Combine all the ingredients in a saucepan; including the 1/2 of the squeezed orange.
  • 2
    Bring up to a boil, and then reduce and simmer for about 20 minutes, stirring occasionally.
  • 3
    After a few minutes the cranberries will begin to pop open, and thicken the sauce.
  • 4
    Stir and slightly smash the cranberries against the side of the pan with a wooden spoon for the remainder of the 20 minutes.
  • 5
    Set aside and allow to cool for about 20 minutes.
  • 6
    Remove the cloves (if using), the cinnamon stick, and the 1/2 orange.
  • 7
    Place in a bowl, or holiday mold, allow to completely cool, and then cover, and place into the refrigerator until needed.
  • 8
    Avoid, at all costs, the dreaded canned cranberry sauce.
  • 9
    Keep the faith, and keep cooking.
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