It seems as though any traditional Thanksgiving or Christmas meal would not be complete without cranberry sauce. I remember a friend who never liked it, but still had to include it on every one of her holiday meal menus. ‘Store-bought’ cranberry sauce, whether strained or whole, doesn’t come close to cranberry sauce you make yourself, and it is so easy. My recipe offers a flavor with just a hint of orange. It is very subtle. The sugar ratio is just enough to take the edge off extreme tartness but at the same time not be overly sweet. I love making it in big batches like my recipe below,and taking it as a hostess gift when invited to a friend’s for a get-together during the holidays. Cook up a batch and share it with those who really do love it! The recipe below makes 4 1/2 pints, but works just as well when cut in half!
3 bags, 12 ounces each, cranberries
2 ½ cups sugar
1 cup orange juice
1 ½ cups water
1 large peeled and seeded orange, cut into small pieces
1 medium apple
½ teaspoon cinnamon
½ to ¾ cups chopped walnuts
Rinse cranberries and shake dry. In large kettle combine berries, juice, and water. Cook covered on medium-high heat for about 10 minutes, stirring often. Berries will begin to ‘pop’. Do not mash them. Stir in sugar, diced orange, and nuts. Add ½ teaspoon cinnamon. Grate the apple, peel and all, and add to cranberries mixture. Continue to cook an additional 3 minutes, stirring very frequently. Remove from heat. Pour into jars while hot or store in an airtight container in your refrigerator.
This recipe makes 4 ½ pints of cranberry sauce. It freezes really well too!
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