Homemade Cranberry Sauce

imageHappy Thanksgiving, y’all!

Peeking my lil ole pea-head in here for just a moment to send you holiday greetings, and a quick “recipe” for homemade cranberry sauce.

Purchase a bag of fresh cranberries, wash them, put aside.

imageIn a saucepan add a cup of liquid–you can use plain water, or orange juice/orange juice/water combo. Or like I’m doing: a little water, a little fresh squeezed orange juice, a little “spiced water” I made by boiling a cinnamon stick, whole cloves and whole allspice (of course just use the spiced liquid and throw away the spices), and a little liquer (I like that orange flavored liquer but since I don’t have any, I’m using Drambuie). I also will be adding orange zest, and if I have it, lemon zest. Sometimes I add a little cracked pepper.

imageAdd sugar to the liquid: recipes call for 1 cup of sugar but I like mine less sweet so I add about 3/4 a cup or so.

imageBring liquid and sugar to a boil, then add cranberries, and bring back to a boil. Boil gently for anywhere from 10 minutes to 15 minutes, or until the cranberries are “breaking down,” stirring occasionally.

Pour into whatever dish you want, let it cool/chill overnight if possible.

imageEat and enjoy!

All photos are mine except the “finished product” at the end, which is Food Network’s (I haven’t quite completed mine yet!–preparing it as I write this!)

Here’s mine!

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