Do you know how easy it is to make cranberry sauce? If you can boil water, I promise you can make cranberry sauce. For years, I bought it in a can and my husband and boys ate every last bit of it. They really love cranberry sauce. We always bought an extra can, just for the leftovers.
That cranberry sauce was just for my boys though. I have never liked it in the past. A couple years ago, that changed for me. I tried a sandwich that stacked turkey with cranberry sauce and I fell in love with the combination. It was not a sugary sweet sauce, it was tangy and sweet at the same time. I now understand why so many people think that it just isn't Thanksgiving without the cranberry sauce!
I've made cranberry sauce a few different ways, but this is my favorite version. I love the tartness of the berries and the lemon, along with the sweet sauce. I prefer a smooth sauce, so I press ours through a strainer while it is still warm. I love having one dish already made for the big day next week! Cranberry sauce can be made a week in advance and then kept in the refrigerator.
Homemade Cranberry Sauce
12 oz fresh cranberries (technically, mine were frozen because I accidentally tossed the bag in the freezer)
1 cup water
1 cup sugar
1/4 teaspoon salt
juice of half a lemon, mine was medium size
Combine all ingredients in a medium saucepan. Bring to a boil and cook over medium heat for about 10 minutes. When the cranberries start to pop, the sauce is done. Cool completely and then place in an airtight container in the refrigerator.
* If you prefer a smooth sauce, simply place a mesh strainer over a large bowl and press the cooked sauce through it. I use the back of a wooden spoon or a large spatula to do this. Scrape the underside of the strainer as you do this, there will be a lot of sauce there too.
I LOVE you! Now I don't have to buy the $3 jug at the store with 27 grams of sugar.
ReplyDeleteI just made homemade cranberry sauce of our company's Thanksgiving potluck. People thought I was a supper star! lol Little do they know how easy it truly is!
ReplyDeleteReally, there is no excuse to buy canned cranberry sauce when you can make your own in minutes. I love to add a little bit of liqueur...Grand Marnier, cognac...for more flavor. Citrus is definitely a must too!
ReplyDeleteI am making my own this year too. My sister and I don't use sugar so I will substitue xylitol in place of sugar. I haven't told her yet... it is going to be a surprise. We haven't had cranberry sauce in 4 years.
ReplyDeleteI think I'm really going to stock up on bags of cranberries this year, I just love how versatile cranberry sauce is.
ReplyDeleteI always thought I hated cranberry sauce...until I made my own and realized I just hate cranberry sauce from a can! Homemade is definitely the way to go. I always add ginger to mine...HUGE hit.
ReplyDeleteThis looks wonderful! I can't wait to see the resulting recipes. : )
ReplyDeleteMary, I've been making cranberry sauce for decades, but I still remember how I amazed I was at the difference between homemade and canned. For one thing, the canned whole berry sauce is full of stems that I had to pick out one by one! Your strained sauce looks fabulous.
ReplyDeleteHomemade cranberry sauce is the best.
ReplyDeleteYou know I have always felt the same way as you about cranberry sauce. I've never made homemade, nor have I tried it on my turkey, etc. My husband always wants to have it with the meal. I love the idea of straining it while warm - I'm not into the chunky-ness. Did you make those rolls?
ReplyDeleteI'm making them this morning, Tricia! I had to pick up the powdered milk for them.
ReplyDeleteI love the colour...so vibrant and alive!
ReplyDeleteSuch a beautiful sauce...I'm the only cranberry eater, so I might have to make just a wee batch for me :)
ReplyDeleteI love cranberry sauce, but I have never made. I think you have inspired me to give it a try.
ReplyDeletewhat a lovely color! I've never had smooth cranberry sauce. I actually love the look of smooth silky sauce you have in the bowl. But it can be fun to have two kinds at the table (if it's not too much work). :-)
ReplyDeleteMary i love how you post almost everyday...
ReplyDeleteI really look up to you my dear for being so committed, you rock my friend...
B'coz of my crazy schedule these days I sometime miss your post somedays but trust me when I come back I make sure I read every post... And I love it.
This sauce looks so good...
I am already into Thanksgiving anxiety mode, having almost 30 people for dinner this time.
Im a scared...
This looks really good...
I still not seeing any supermarket selling fresh cranberries here, if one day i see it, i must buy and make this. Enjoy with meat balls must be very nice too.
ReplyDeleteI am not sure why, but I have never really been a big fan of the canned cranberry sauce. My mom always made a cranberry relish that had orange peel and celery and it was delish. I love the simplicity in this sauce because it let's the cranberry flavor really come through with just a little bit of sweetness. Perfect!
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