Prep Time: 2 minutes
Cook Time: 15 minutes
Serves: about 3 cups
4 C. whole fresh or frozen cranberries
2 C. water
6 T. sugar
1 cinnamon sick
1 tsp. orange zest
Pinch of salt
1/4 C. orange juice or Grand Marnier (orange flavored liquor)
What to do:
In a medium size saucepan, mix together 4 cups whole fresh or frozen cranberries, 2 cups water, 6 tablespoons sugar, cinnamon sick, orange zest and a pinch of salt. Bring to a boil, once at a boil lower heat to medium low and cook the mixture at least 15 minutes or more until the cranberries start to burst (that’s when they release pectin, which causes the sauce to gel). Make sure to stir occasionally so the cranberries don’t burn. Pull the sauce off the stove once you hear or see more than half of the cranberries burst or until it thickens up. You want some of them to burst but others to remain whole for the best texture. Remove pan from heat and carefully stir in your orange juice or Grand Marnier.
Cover sauce and chill, once the sauce is thoroughly chilled take out the cinnamon sick. If your sauce doesn’t set after you’ve chilled it, put it back on the stove and simmer it for another 5 minutes or so, then let it cool and chill. That should do the trick.
Homemade cranberry sauce keeps for about a week. Cover it well and store it in the fridge.