It seems like when fall rolls around, the world starts going crazy for pumpkin and pumpkin spice this and that. Drinks, cookies, cakes, bread, ice cream and so on and on and on. Meanwhile, the real superstars of fall are toiling away in the background actually delivering real flavor and excitement. Yeah I know, I sound awfully down on pumpkins.
Really though, I could go an entire season without one whiff or taste of the orange gourd. No, I’ll put my money on the good old cranberry. I love its tart (some would call it “face puckering”) flavor. The easiest thing, and I think the best thing, you can do with a pile of fresh or frozen cranberries is make some good old fashioned cranberry sauce. If you only know cranberry sauce as the stuff that comes out of a can (with that characteristic “schloop” sound) at Thanksgiving, then my friends you are in for a life-changing treat.
Bring homemade cranberry sauce to your next family feast and your status will instantly go from the “cousin that brings day-old fried chicken from the grocery store deli counter” to “culinary super hero.” And the best part is that no one has to know that it was ridiculously easy to make. One sauce pan, four ingredients, and about 15 minutes is all you need to get on your way to holiday legend status.
Here’s what you need:
Saucepan
one pound of fresh or frozen cranberries
1 and a half cups granulated sugar
2 cups water
zest from one orange
Simpy combine the water and sugar in a saucepan over medium heat and bring to a low boil, stirring occasionally. Let boil until the sugar is dissolved (about 5 minutes), then add the cranberries and orange zest. Bring that yummy concoction back to a simmer and stir until the cranberries start to pop and jellify, probably another 6-7 minutes or so. Once most of them have burst and the mixture is getting thick, remove from heat and store in the fridge for at least three hours. Then you are ready to rock some cranberry sauce.
It’s time to get one thing perfectly straight: cranberry sauce is amazing with turkey. That’s probably how 98% of Americans eat it. But if you only stick to the turkey bit, let me tell you my friend, you are REALLY missing out. Here’s just a quick list off the top of my head of things that you should try with a healthy dollop of cranberry sauce: pancakes, cheesecake, toast, waffles, pork chops, vanilla ice cream, open-faced roasted chicken sandwich, yogurt and granola, monte cristo sandwich…
Or you could drop all the pretense that you actually need anything to go with it and take it straight from the bowl. Just kidding. Not really.
| Servings | Prep Time |
| 4 Cups | 5 Minutes |
| Cook Time |
| 15 Minutes |
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One saucepan, four ingredients, and about 15 minutes is all you need to become a legend at your next holiday get-together. This cranberry sauce is so simple, you'll feel guilty taking all the credit!
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- 16 ounces Cranberries fresh or frozen
- 2 cups Water
- 1 1/2 cup sugar
- Zest from one orange
- Combine water and sugar in saucepan over medium heat and bring to a low boil. Continue to boil for about 5 minutes, stirring, until sugar is dissolved.
- Add cranberries and orange zest to water. Bring back to boil, stirring occasionally, until cranberries begin to burst and the mixture thickens, about another 6-8 minutes.
- Remove mixture from heat, and store in container in fridge for about three hours or until ready to serve. Can be made up to a day in advance and stored in the fridge.
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