Getting ready for Thanksgiving family dinner? I often find myself going off a checklist of Roasted Turkey, Scallop Potato, Green Bean Casserole, Baked Bread Stuffing… and then forget about the most crucial treat: cranberry sauce.
In the nick of time, maybe pop a can last minute will work, but if you have like, say 15 minutes, don’t settle yourself and your special ones for canned version when clearly the homemade cranberry sauce tastes way better.
Cranberries are the signature dish in many Thanksgiving feast tables due to their native in the States. The notable red color also makes them stand out as a nice accent toward the overall feast presentation.
While the can seems more convenient, homemade cranberry sauce always looks more appealing in texture and overall natural color. I added cinnamon and either honey or maple syrup as the sweeteners, but you can always replace it with others.
I also added a tiny bit of salt to cover the usual sour aftertaste, but you can omit. However, make sure to have some fresh citrus juice like lemon or lime mix into the sauce near the end. Though, be careful not to let any seeds or pulps in to avoid bitterness.
Left over? Don’t worry, store in tightly sealed container in fridge and just use it as ice cream, cheese cake or any other deserts’ topping. It looks marvelous!
Homemade Cranberry sauce
- 12 oz cranberries
- 1 cup orange juice no pulp
- 1 cup syrup
- 3 Tbsp lemon or lime juice
- 1 cinnamon stick
- couple grains of salt
- Wash the cranberries, then add them all to a saucepan along with orange juice, syrup, cinnamon stick, and dash of salt.
- Stir to mix well.
- Heat on medium until boiling.
- Once boiled, reduce heat to low and keep simmering for 10-15 minutes or until sauce is thicken.
- Add lemon/lime juice, stir well and remove from heat.
- Serve with your holiday dinner. Enjoy!