Cranberry Sauce Recipe (Easy, OAMC, Freezes well) Never buy canned cranberry sauce again!


This is seriously so easy and so delicious.  I made it once several years ago and I have never bought a can of cranberry sauce since.

Any leftovers freeze very well in small containers.  Simply take it out of the freezer and set it out or put it in your fridge to thaw and then give it a stir before serving.  It will taste just as good as the day you made it. 

This recipe will turn even non-cranberry sauce fans - into fans...

This recipe makes about 2 1/2 cups of cranberry sauce.  It can be easily doubled to make extra for freezing or to feed a crowd.

Ingredients:
1 cup white sugar
1 cup orange juice
1 (12 ounce) package fresh cranberries
1/2 teaspoon cinnamon
1/2 teaspoon of vanilla extract

Directions:
(1) In a medium saucepan over medium heat, dissolve the sugar in the orange juice.
(2) Stir in the cranberries and increase the heat to a low boil.  Cook until the cranberries pop open.
(3) Add cinnamon.
(4) Continue cooking until the sauce has thickened enough to stick to the back of a spoon (approx 20 additional minutes or so).  Stir occasionally while cooking to avoid burning.
(5) Stir in vanilla extract after the sauce has cooled.

While cooking, once the cranberries have popped, I like mash the cranberries in the saucepan about 30 times with a potato masher.  This is not necessary, but I do it for texture as I like some smooshed and some whole cranberries.

When done cooking let sit for 4 hours at room temp or in the fridge to thicken.  This will continue to thicken as it cools.

This is great with all types of turkey and chicken and we like it throughout the year!

This recipe goes great with my Crock Pot Turkey Breast http://www.christineiscooking.com/2011/10/crock-pot-turkey-breast-recipe.html

and gravy recipe http://www.christineiscooking.com/2011/10/how-to-make-gravy-from-roasted-or-crock.html

"LIKE" our FACEBOOK page to get new recipes and additional tips at http://www.facebook.com/christineiscooking

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Copyright 2012 christineiscooking.com You may repost this recipe and its directions only if it is accompanied by a direct link back to the article on my site. You must be given my express permission for any other use. You can contact me at admin@christineiscooking.com

2 comments:

  1. I love fresh cranberry sauce..I usually use water so I'm liking the OJ idea..Thanks for sharing!

    ReplyDelete
  2. christineiscooking.comNovember 20, 2011 at 2:01 PM

    I love this recipe! Thanks

    ReplyDelete

I LOVE to hear from my readers! Because of spam comments, I have to review all comments before they are published. I check and respond to comments at least once daily. Thanks, Christine

Cranberry Sauce Recipe (Easy, OAMC, Freezes well) Never buy canned cranberry sauce again!


This is seriously so easy and so delicious.  I made it once several years ago and I have never bought a can of cranberry sauce since.

Any leftovers freeze very well in small containers.  Simply take it out of the freezer and set it out or put it in your fridge to thaw and then give it a stir before serving.  It will taste just as good as the day you made it. 

This recipe will turn even non-cranberry sauce fans - into fans...

This recipe makes about 2 1/2 cups of cranberry sauce.  It can be easily doubled to make extra for freezing or to feed a crowd.

Ingredients:
1 cup white sugar
1 cup orange juice
1 (12 ounce) package fresh cranberries
1/2 teaspoon cinnamon
1/2 teaspoon of vanilla extract

Directions:
(1) In a medium saucepan over medium heat, dissolve the sugar in the orange juice.
(2) Stir in the cranberries and increase the heat to a low boil.  Cook until the cranberries pop open.
(3) Add cinnamon.
(4) Continue cooking until the sauce has thickened enough to stick to the back of a spoon (approx 20 additional minutes or so).  Stir occasionally while cooking to avoid burning.
(5) Stir in vanilla extract after the sauce has cooled.

While cooking, once the cranberries have popped, I like mash the cranberries in the saucepan about 30 times with a potato masher.  This is not necessary, but I do it for texture as I like some smooshed and some whole cranberries.

When done cooking let sit for 4 hours at room temp or in the fridge to thicken.  This will continue to thicken as it cools.

This is great with all types of turkey and chicken and we like it throughout the year!

This recipe goes great with my Crock Pot Turkey Breast http://www.christineiscooking.com/2011/10/crock-pot-turkey-breast-recipe.html

and gravy recipe http://www.christineiscooking.com/2011/10/how-to-make-gravy-from-roasted-or-crock.html

"LIKE" our FACEBOOK page to get new recipes and additional tips at http://www.facebook.com/christineiscooking

Follow me on PINTEREST http://pinterest.com/christinecooks/

Copyright 2012 christineiscooking.com You may repost this recipe and its directions only if it is accompanied by a direct link back to the article on my site. You must be given my express permission for any other use. You can contact me at admin@christineiscooking.com

2 comments:

  1. I love fresh cranberry sauce..I usually use water so I'm liking the OJ idea..Thanks for sharing!

    ReplyDelete
  2. christineiscooking.comNovember 20, 2011 at 2:01 PM

    I love this recipe! Thanks

    ReplyDelete

I LOVE to hear from my readers! Because of spam comments, I have to review all comments before they are published. I check and respond to comments at least once daily. Thanks, Christine