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.
prep time15 Min
cook time20 Min
fresh cranberries, rinsed and picked over
sugar, granulated version
orange… the juice, and reserve one half of the squeezed orange
cloves, or 1/4 teaspoon of ground cloves
cabernet sauvignon, or similar red wine
How To Make
Combine all the ingredients in a saucepan; including the 1/2 of the squeezed orange.
Bring up to a boil, and then reduce and simmer for about 20 minutes, stirring occasionally.
After a few minutes the cranberries will begin to pop open, and thicken the sauce.
Stir and slightly smash the cranberries against the side of the pan with a wooden spoon for the remainder of the 20 minutes.
Set aside and allow to cool for about 20 minutes.
Remove the cloves (if using), the cinnamon stick, and the 1/2 orange.
Place in a bowl, or holiday mold, allow to completely cool, and then cover, and place into the refrigerator until needed.
Avoid, at all costs, the dreaded canned cranberry sauce.
Keep the faith, and keep cooking.
Last Step: Don't forget to share!
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