This recipe makes around 8 servings so if you have a big family I would consider doubling it up. Besides, having leftovers to put onto turkey sandwiches the next day is always one of the best things about Thanksgiving.
Tools:
- a medium saucepan
Directions:
- Combine cranberries, sugar, orange zest, and orange juice in medium saucepan.
- Cook over medium-high heat, stirring until the sugar dissolves. Once the mixture boils, reduce the heat to low.
- Simmer the sauce until the cranberries are soft and start to fall apart, about 30 minutes. Then remove from heat—the sauce will thicken some as it cools.
Next, all you have to do is put it in a decorative bowl and enjoy. See, what did we tell you…simple! Sure breaking out the can opener and letting the congealed cranberry splat onto the platter is super simple but there is something about homemade that just warms the heart.
Which side are you on? Do you prefer the can or fresh? IF you make fresh how do you make it? Let us know in the comments below.
Source: Chowhound
Yummmmmm
Homemade cranberry jam is pretty good, too.
Open a can of cranberries my favorite
Andette Mcadoo