I love, love, love cranberry sauce when it’s homemade. For years I couldn’t understand what the appeal of cranberry sauce was. The only type I had ever been exposed to was stuff in the can. If you are a lover of the can stuff, good on you. As for me personally, it just didn’t draw me in. When I saw this recipe for a homemade sauce, I took on the challenge.
First, go outside and gather your cranberries . . . . . . I’m totally kidding. Just run to your nearest grocer and grab a bag from the produce section, and some of these other items I have listed if you’re missing them from your fridge or pantry.
Put your pot on the stove at a medium high heat and stir to keep the bottom from burning. After a couple of minutes, the liquids will start to boil, and your house will start to smell like the holidays.
Turn the heat down enough to let your cranberries simmer. Let them simmer for about 10 mins. The cranberries will start to “pop”, so don’t be alarmed. You can continue to stir occasionally. After 10 minutes, turn off your heat and let your mixture cool. When it’s cooled down, throw in your vanilla and mix it in.
The other great thing about this sauce is that you can make it ahead of time. Just store it in an airtight container and you’ll be ready. It should be fine for up to a week. So go ahead, volunteer to do the cranberry sauce this year.
HOMEMADE CRANBERRY SAUCE
Difficulty: So easy! Prep Time: 5 minutes Cook Time: 15 minutes Servings: 1 1/2 cups
1 (12 oz) bag of fresh cranberries 1/3 cup granulated sugar
1/3 cup brown sugar 1/4 cup orange juice
1/8 tsp ground cinnamon 1/2 Tbsp vanilla
Combine all the ingredients except vanilla in a pot. Stir while waiting for liquids to boil. Once boiling starts, turn heat down to simmer mixture for 10 minutes. After ten minutes, allow sauce to cool and add in vanilla. Mix it in well. Serve right away with your lovely turkey dinner or store in an airtight container and put it in the fridge for those sandwiches for later.