Homemade Cranberry Sauce

Let’s try this again. Note to self…Do not try to write two blogs at the same time. They act like children and some how steal the address to the other one and end up deleting…some how…the previous post.

Let me restart this blog by saying, thank you to all the nice commenters, likers, reposters, and Facebookers.

So, continuing on with our Julia Child themed Thanksgiving, every Thanksgiving table needs some cranberry sauce. Cranberry sauce is sweet and tangy, and goes great with just about anything. The first time I made this, last year, I put this on everything the week after. It’s easy to accomplish, so I hope you’ll give it a try! It’s certainly better than the canned junk. It’s always been my motto to use all real food ingredients and always scratch cooking on Thanksgiving.

Here’s what you’ll need for this delicious holiday sauce:

  • 1 Cup of Orange Juice
  • 2 Cups fresh or frozen cranberries (I used fresh.)
  • 1 Granny Smith Apple
  • 1/2 Cup Coconut Sugar (You might could use honey, but I haven’t tried that yet.)
  • 1 Tablespoon Apple Cider Vinegar
  • The Juice of 1 Lemon

Preheat your sauce pan so that when you add the orange juice, it instantly starts bubbling. Add the cranberries, then the chopped apple. Stir until well combined then add the sugar, apple cider vinegar, and the juice of the lemon. Stir often to make sure it is well mixed. Keep an eye on the heat. You may start off at a medium high heat to keep it bubbling. If you have a glass stove top like I do, it retains a lot of the heat. You may have to continually turn it out to keep it from burning. Just keep an eye on it and use your best judgement. When it is well combined and sticky, it will be ready.

You can do this the night before, or early in the morning. The longer it sits in the fridge, the better it gets.

I hope you enjoy this recipe and enjoy it for years to come! I’m sending you sweet holiday wishes for the Thanksgiving. It doesn’t have to be Thanksgiving to enjoy this sweet sauce. I hope you’ll come back in the next week for more holiday and Thanksgiving ideas from this Scratch Cooking, Common Sense Cook.

-Ami M. Lee, The Common Sense Cook

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