cranberry sauce

Homemade cranberry sauce tastes (and looks) so much better than cranberry sauce from a can.  Picture the can for a moment: you open it with the can opener, tip it upside-down above a bowl and sluuuurp...a red, jelly tube slides out and lands with a 'plop' in the bowl then stands there wiggling side-to-side.  Now consider homemade cranberry sauce: fresh and slightly tart with a hint of orange flavour.  So yummy with turkey and an essential for leftover turkey sandwiches.  It only takes a few minutes to make, and can easily be prepared a few days ahead (very important in my case, because I make a huge disaster in my small kitchen while getting Thanksgiving dinner ready and one less thing to worry about).

So if you've already had your Thanksgiving meal this year, I hope it was a wonderful time shared with family and friends, and if you haven't, give homemade cranberry sauce a try - you'll never go back to the stuff in a can.   

Cranberry Sauce

  • 1 pkg fresh or frozen cranberries
  • 3/4 cup water
  • 3/4 cup sugar
  • 1/4 tsp salt
  • grated zest from one orange
  • 2 tbsp orange-flavoured liqueur (cointreau or triple sec)

Put the cranberries, water, sugar, salt and orange zest together in a medium sized pot over medium-high heat.  Once the mixture comes to a boil, gently mash the berries against the sides of the pot until only about 1/3 of them are still whole.  Turn the heat down to medium-low and simmer for a few minutes, until the mixture is saucy and slightly thickened (about as thick as you want your finished sauce, it will thicken just a little more as the sauce cools).  Remove the pot from the heat and stir in the orange liqueur.  Transfer to a sealable container and keep refrigerated.