The Best Home-Made Cranberry Sauce
Cranberry Sauce is an absolute must-have for the holidays. Our recipe is simple, elegant, and deliciously deserving of a spot on your Thanksgiving table. Don't cut corners and use the canned stuff, spice up your turkey, mashed potatoes or enjoy this on a piece of toast, it's sure to impress Thanksgiving Dinner guests.
Making cranberry sauce is simple! You only need 4 key ingredients and it doesn't take much time at all. Sugar, Cranberries, water, and orange juice create a zesty and charming tingle for your tongue. There are recipes that only use either orange juice or water by themselves; however, we think a mixture of the two creates an even balance. Get creative too! Mix this in with yogurt or top off your oatmeal, you will be sure to be satisfied.
MAKE YOUR CRANBERRY SAUCE IN ADVANCE:
Cranberry sauce needs to be chilled for at least two hours in advance so it is advised to prepare the sauce a day or two in advance, doing so will also allow the flavors to marinate producing a bolder more robust flavor.
⅔ cup sugar
⅓ cup light brown sugar
⅓ cup water
⅔ cup orange juice
12 oz cranberries rinsed and picked through
Combine sugars, water, and orange juice in a medium-sized saucepan over medium heat. Stir occasionally until sugars are dissolved, and bring to a boil.
Add cranberries and return to a boil.
Reduce heat to a simmer and continue to cook cranberries, stirring occasionally, 10-15 minutes or until all or most berries have burst (careful, there is some splatter) and the mixture is slightly reduced. The longer you cook your cranberries the thicker your mixture will be, but it will also thicken up after standing.
Transfer mixture to a bowl and allow it to cool for at least 20 minutes at room temperature.
Cover and refrigerate at least 2 hours before serving.
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