This easy, fresh Homemade Cranberry Sauce recipe is absolutely delicious. A touch of orange marmalade makes it a stand out side dish!
HOMEMADE CRANBERRY SAUCE RECIPE
One thing that must be on our holiday dinner table is cranberry sauce. It’s not only beautiful but this sweet side dish really compliments all the other salty dishes on the table. It makes for the perfect bite when you stack turkey, stuffing and cranberry sauce all on your fork. I have a super simple way to make this and an added ingredient that really brings out that cranberry flavor!
TIPS FOR MAKING THIS THANKSGIVING SIDE DISH:
- I prefer a more sweet cranberry sauce but if you enjoy a more tart flavor then just reduce the sugar by a cup.
- If using frozen cranberries, allow them to thaw slightly before using.
- If you prefer, try adding a zest of an orange on top just before serving.
- This can be made in advance and stored in the refrigerator for 7 to 10 days.
INGREDIENTS NEEDED:
fresh or frozen cranberries
sugar
water
orange marmalade
HOW TO MAKE HOMEMADE CRANBERRY SAUCE:
Place all ingredients in a medium size pan over medium high heat.
Cook for 10 minutes or until cranberries begin to burst. Using a potato masher, crush all the cranberries. Cook an additional 5 minutes until well combined and mixture thickens up.
Remove from heat and serve! Can be stored in the refrigerator for 7 to 10 days.
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EASY HOMEMADE CRANBERRY SAUCE
Ingredients
- 1 (12 oz) bag fresh or frozen cranberries
- 2 cups sugar
- 1 cup water
- 1/2 cup orange marmalade
Instructions
- Place all ingredients in a medium size pan over medium high heat.
- Cook for 10 minutes or until cranberries begin to burst.
- Using a potato masher, crush all the cranberries.
- Cook an additional 5 minutes until well combined and mixture thickens up.
- Remove from heat and serve with your favorite meat.
- Can be stored in the refrigerator for 7 to 10 days.
Notes
- If you enjoy a more tart flavor then just reduce the sugar by a cup.
- If using frozen cranberries, allow them to thaw slightly before using.
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