Please put down the can opener and throw away that can of jellied cranberries! Homemade cranberry sauce is so easy to make and will only take you 20 minutes, tops! Don’t be scared, I’ll walk you through the entire process.
This sauce has all the flavor of cranberries but offers another taste sensation with orange juice and lemon zest plus a little real maple syrup for a hint of sweetness. Your tastes buds are going to be so happy! And so will your guests!
So, I forgot to add Mr. Lemon to the photo but I got a great picture of him later. Wondering what’s in the jar? That’s real maple syrup! My husband grew up on a dairy farm in Southern Minnesota and many of his neighbors were Amish. This pure maple syrup comes from trees the Amish have tapped on his family farm. Such a lovely treat!
Rinse your cranberries under cold water and add to a medium sauce pan.
Aren’t they pretty?! These cranberries are locally grown and came from the midwest. I’m a fan of supporting local and regional farmers as often as possible.
Add 1 cup of orange juice to the pot.
Psst…don’t look at my messy stove.
Add 1/2 cup of real maple syrup. Let me be very clear here…pancake syrup will not do. That means Log Cabin, Aunt Jemima and whatever other fake brands of syrup are out there will not do! It MUST be real maple syrup. You can also substitute 1/2 cup sugar for the pure maple syrup if you don’t have any. (But you really should have some…this is the perfect excuse to buy some! Your pancakes will thank you.)
Here’s Mr. Lemon. I didn’t mean to leave him out of the family photo earlier. But now he’s the star of this glorious shot. Add 1 Tablespoon of lemon zest to the pot and stir to combine.
Cranberries make a delightful popping noise when they start to cook. Don’t worry, this is supposed to happen!
Bring the cranberries to a boil. The smell of citrus and cranberries should be wafting through your kitchen by now. Mmmm.
The sauce will start to thicken as it cooks and the cranberries break apart. Don’t worry about the foam. We’ll skim that off in the next step.
Use a spoon to skim off the foam. Don’t worry if you don’t get it all. Just get as much as you can.
Allow the sauce to cool. If you make this ahead of time, store in the fridge and serve cold.
Isn’t it beautiful?! Such a rich, red color and outstanding flavor! You’ll never go back to canned, jellied cranberries again. And to think it only took 20 minutes to accomplish this culinary masterpiece!
Happy Thanksgiving, guys!
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