How to: Cranberry Sauce
Making your own cranberry sauce will ALWAYS be better than buying the kind in the cans. Not only is it incredibly easy, it is also absolutely delicious and fun to make. The cranberries make an incredibly satisfying sound when they burst in your saucepan and it makes your house smell really, really good. Mr. San Diego loves this recipe and I can easily make it the night before Thanksgiving.
I’ve made cranberry sauce a few different ways over the years but the recipe I’m sharing below is my favorite. Instead of granulated sugar, I used local organic honey, freshly squeezed orange juice, and orange zest. While I prefer my cranberry sauce a little on the tart side, adding more honey than what I listed below will sweeten it up. I recommend avoiding buying honey in the cute little bear containers and buying local organic honey instead. It really makes a difference.
1 Pack (12 oz.) Fresh Cranberries
2 Oranges for:
1/2 Cup Fresh Squeezed Juice
1 Tbsp Zest
1/2 Cup of Local Organic Honey
Zest and squeeze your oranges. It took about one and a half oranges to get a little over 1/2 cup of juice using a lemon press because I don’t have citrus juicer and it was way more complicated than it needed to be.
Add the orange juice, zest, and honey into a medium-sized sauce pan over medium heat. Stir and mix well.
Add in your fresh cranberries. Stir occasionally. After a few minutes, the cranberries will start to pop. It is very exciting.
Keep stirring until you notice the mixture has reduced and is starting to thicken. Should take around ten minutes.
Taste your sauce to make sure it is as tart/sweet as you like it. Add more honey for more sweetness.
Remove from heat and place into bowl. It will thicken more as it starts to cool.