I love making Cranberry Sauce when I can for Thanksgiving because it can change the mind of those who hate the canned stuff. There is a HUGE difference between the two and I want to showcase that! With the orange juice included into the cranberry sauce, as well as the kosher salt gives it an elevated flavour that you don't want to miss. So, without further adieu I present to you my Homemade Cranberry Sauce!
Tools: Large Sauce Pot, Bowl, Wooden Spoon, Plastic Wrap to cover after cooking
Cooking Temp: Medium high
Time to Cook: 18-20 minutes until thickened
Serving: Depends on portions
INGREDIENTS
12 oz bag of cranberries
2 3/4 cups of sugar
2/3 cups of brown sugar
1 1/2 teaspoons of salt
1 cup of orange juice
Pour everything into your sauce pot, and cook on medium high covered with your lid for 18-20 minutes or until thickened. Then, take your wooden spoon and slightly mash them depending on how you like your cranberry sauce. By this stage the berries will have popped.
Cover the cranberry sauce with the plastic wrap. Set in the fridge for a few hours to cool or overnight.
Enjoy with a warm roll, or with your delicious Thanksgiving turkey!
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