I try not to be too uptight about food. At home, we strive to eat whole, unprocessed foods the majority of the time. Our diet is far from perfect, but I feel like we eat well for the most part.
I don’t lose sleep over Halloween candy, frozen pizza’s, or mac and cheese at Grandma’s house. However, there are a few things that I absolutely, positively refuse to eat, and canned jellied cranberry sauce is high on my list. The way it slurps out of the can, and then holds the can shape, really grosses me out.
I’ve been eating this simple homemade cranberry sauce at holidays my whole life, and there’s no excuse not to make it. It requires no cooking, only needs 3 ingredients, and actually tastes better if you make it a day or two ahead of time. This year, just say no to canned jellied cranberry sauce.
Step One: Wash 12 oz of fresh cranberries
Step Two: Wash, then zest a large orange
Step Three: Combine cranberries and orange zest in a blender. Juice the orange into the blender, then add one cup of sugar
Step Four: Blend the ingredients until the sauce is smooth and uniform. The sauce tastes best if allowed to chill in the refrigerator for 24 hours or more.
Cranberry sauce is both tart and sweet, and goes so well with rich holiday food. It makes a great spread for sandwiches, and pairs excellently with ham or turkey.
Every year I swear I’m going to keep making it year round, because it’s so delicious. Fresh cranberries freeze really well, so if you find some on sale after the holidays, stock up and throw them in your freezer.
- 12 oz fresh cranberries
- 1 larger orange
- 1 cup sugar
- Wash 12 oz of fresh cranberries
- Wash, then zest a large orange
- Combine cranberries and orange zest in a blender. Juice the orange into the blender, then add one cup of sugar
- Blend the ingredients until the sauce is smooth and uniform. The sauce tastes best if allowed to chill in the refrigerator for 24 hours or more.