With Thanksgiving right around the corner I have been experimenting with making my own cranberry sauce. Yes, I will admit, I can and have easily devoured an entire can of the original jellied cranberry sauce on numerous occasions in my lifetime. Now, however, I know how terribly bad this was for me and no longer can even let the thought of doing this again enter my mind. However, Thanksgiving has to have cranberry sauce….doesn’t it??? Well, it does in my mind, so this is the one we are going to enjoy this year.
Cranberry Orange Sauce
12 oz whole cranberries (found in the produce dept of your local grocery)
1/2 cup sugar
1 granny smith apple-diced
1/2 cup orange juice (***See lower sugar option below)
dash of cinnamon
Clean your cranberries and put them into a medium sauce pan. Peel, seed and dice the apple and put this also in the sauce pan. Add 1/2 cup sugar, 1/2 cup of orange juice and the dash of cinnamon.
Simmer this mixture on medium/low for about 15 minutes. Cover the pan loosely since the cranberries will begin to start popping when they heat up.
If you like your sauce chunky take them off a bit sooner and if you like your sauce smooth cook them until they easily smash into a smooth mixture.
Let them cool and enjoy.
***Less sugar option: To make this dish with less sugar, change out the orange juice for water and add orange zest instead to the mixture when you cook it.
NOTE: I like my cranberry sauce quite tart which this recipe is. If you enjoy the sweeter version simply add more sugar to your desired liking.