Homemade Cranberry Sauce
Serves 6-8 people
- 1 cup of orange juice
- 1 cup of sugar
- 1 package of whole cranberries (wash them and remove any soft or discolored berries).
- Pour OJ in a large sauce pan or small stock pot. (When the berries pop, they may splatter a bit.) Bring to a boil.
- Reduce heat to a simmer, add sugar and stir.
- Add cranberries and stir again. The berries will begin to pop and thicken the sauce. Watch your temperature to make sure the sauce does not boil over or burn. If the temperature is low, the berries will simmer, pop and the sauce will thicken.
- Once most of the berries have burst, take the pan off the heat to begin cooling. Once the sauce is cool, pour into a bowl and refrigerate.
Variations: add some cinnamon, ginger, orange zest or nuts.
Mix any leftover sauce with Dijon mustard to make cranberry mustard for turkey sandwiches. I usually just mix to taste but I start with about a cup of cranberry sauce and add the mustard until I get the right blend of sweet and tangy.