Fresh Cranberry Sauce

A usual accompaniment to the turkey on Thanksgiving is cranberry sauce. The tart and sweet flavors of this sauce with the warmth of cinnamon and nutmeg gives a great tang to the turkey. I always like to think fresh is always better. That comes very true for this sauce versus the one that comes in the tin from the supermarket. Besides how impressive can a cylinder-shaped jelly sauce be on the table?

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What you need:

16 oz of cranberries

1 cup sugar

1/3 cup water

1 orange (zest and juice)

2 cinnamon sticks

¼ teaspoon all spice

¼ teaspoon ginger

¼ teaspoon fresh grated nutmeg

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1- In a skillet add the fresh cranberries, sugar, water, orange zest, cinnamon sticks, all spice and ginger. Bring the contents to a boil. As the cranberries soften you may hear them pop. Don’t worry that is normal.

2- Once the cranberries have softened into a partial liquid state with some of the cranberries still whole, add the fresh squeezed orange juice and nutmeg. The acid of the orange juice will help thicken the sauce.

3- Remove from heat and serve in a small bowl. Enjoy!

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6 thoughts on “Fresh Cranberry Sauce

  1. Pingback: Easy Cranberry Sauce | The Great American Feast

  2. Pingback: Sharing Thanksgiving Traditions – Part 2 | blarouche

  3. Pingback: Easy Cranberry Relish « Keitochan Says:

  4. Pingback: Cranberry Tapioca | RecipeReminiscing

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