When you find out how simple this homemade cranberry sauce is to make, you'll wonder why you ever purchased canned cranberry sauce. The taste of the homemade version is fresh and tart, while the canned cranberry sauce is almost sickeningly sweet.
I admit to cooking with the canned cranberry sauce, as it is one of the main components in my recipe for sweet and sour meatballs; however on Thanksgiving Day, only the homemade cranberry sauce will do.
I've often made a version of cranberry sauce that calls for orange juice, and I've included that recipe here as well.
Cranberry Sauce I
- 1 cup white sugar
- 1 cup orange juice
- 1 (12 ounce) package fresh cranberries
Pour the orange juice and sugar into a saucepan and stir frequently until the sugar is dissolved. Add the cranberries and continue cooking over medium heat until the cranberries start to pop. Remove from heat and pour into serving bowl. Refrigerate for several hours. The cranberry sauce will thicken as it cools.
Cranberry Sauce II
Simply substitute 1 cup of water for the orange juice in the first recipe, and follow the remainder of the directions. This cranberry sauce is a bit sweeter than the first, while the first is a little bit tangier.
Kimberly Ripley is a freelance writer and published author who prefers tangy cranberry sauce over sweet cranberry sauce, but will be making both for Thanksgiving because she feeds a plethora of picky people! Visit Kim's writing web site at http://www.kimberlyripleywrites.com.