Cooking with Katie



The Ultimate Cranberry Sauce

Thanksgiving just isn’t Thanksgiving without the cranberry sauce! It’s one of my favorite dishes on the table, but I decided it was time for something different from the ordinary stuff out of a can. That kind just get a little boring after a while. Anyway, there are lots of advantages to making your own cranberry sauce. You can control the tartness and sweetness of the dish, you can control the texture, and you can make it way in advance, like I did, and then serve it whenever you’re ready! Is there any reason not to make your own?!?!?!?!

The Ultimate Cranberry Sauce

  • 1 12 oz. bag of cranberries
  • orange peel
  • 1 c water
  • 1 c cranberry juice
  • 1 c sugar

Start by putting the cranberries in a saucepan. They’re always in season around the holidays so they should be easy to find, but you could always use frozen ones, too.

Then, add the water and cranberry juice….

..the sugar…

…and the orange peel. Just use a vegetable peeler to peel off the orange zest of the orange. I only used about 2 or 3 strips because the flavor really does concentrate when it’s cooked and you don’t want it to overpower the cranberry’s flavor.

Then, just turn the burner on high and bring the mixture to a boil.

You’ll start to see the cranberries pop!

Yummm….looks like the holidays in a pot! 🙂

When the cranberries come to a boil, turn down the heat and let them simmer for 15 minutes.

They should start to get thick and syrupy. Just transfer them to a Tupperware container and let them set up in the fridge until dinnertime. That’s one thing less to do on the big day!

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