Home made Cranberry Sauce Recipe | My Baking Dependancy

Tart, contemporary cranberries mix with sugar, orange juice and a splash of Grand Marnier to create an extremely scrumptious and unbelievably simple home made cranberry sauce.

Home made cranberry sauce is a type of vacation recipes that I just about make only for me.

I really like the stuff and can fortunately eat it for days after Thanksgiving with buttered parker home rolls or toast, as a topping for Greek yogurt or ice cream, and at the same time as a sandwich unfold on leftover turkey sandwiches.

I feel folks will without end equate cranberry sauce with the jiggly stuff that slides out of an aluminum can, however they simply don’t know what they’re lacking in the case of home made cranberry sauce. 

My favourite cranberry sauce recipe

I’ve a confession to make: I’m a self-proclaimed turkey disliker.

Not a hater, only a disliker. Irrespective of the way it’s cooked – fried, brined, roasted, smoked – it’s simply not my fave. I’m a aspect dish lady by way of and thru. 

I’d quite dig into the baked macaroni and cheese, corn casserole, contemporary inexperienced bean casserole, or brown and serve rolls.

However I’ll undoubtedly dabble with the fowl if it’s slathered in a little bit of my favourite home made cranberry sauce.

Now, I do know it’s ridiculously simple to pop open a can of store-bought cranberry sauce and jiggle it out onto a fairly, festive plate. However belief me, making your individual cranberry sauce is virtually as simple. I promise.

The opposite promise I could make is that it’ll be about 10x extra scrumptious than the canned stuff.

Since cranberries and orange go collectively like peas and carrots (don’t consider me? Strive my Cranberry Orange Bread), I needed to carry some orange flavors into my cranberry sauce recipe. Cue the orange juice and a few Grand Marnier.

The result’s tart, contemporary cranberries cooked with brown and white sugars, freshly squeezed orange juice, a contact of spice, and only a trace of Grand Marnier. The flavors mix collectively to create a shiny spot in your Thanksgiving plate that each teases the palate and offers a bit of freshness from all of the heavy, gravy-laden sides.

Learn how to make my home made cranberry sauce

I promised you simple. Right here’s the place I ship.

Elements you’ll want

• ½ cup granulated sugar
• ½ cup gentle brown sugar
• ⅓ cup water
• ⅓ cup orange juice
• 12 ounces contemporary cranberries
• ¼ teaspoon pumpkin pie spice
• 1-2 tablespoons Grand Marnier (optionally available)

I like utilizing a mixture of brown and white sugars in my cranberry sauce for the additional layer of taste. If you happen to’re out of brown sugar, be happy to make use of a fast brown sugar substitute as a substitute. 

The quantity of sugar I’ve included offers what I really feel is the right stability of sweetness and tart cranberry taste. If you happen to desire a extra tart sauce or a sweeter sauce, be happy to cut back or enhance the quantity of sugar accordingly.

I actually encourage you to squeeze your individual orange juice for this recipe, however I promise I received’t inform when you use the bottled stuff.

Round right here, 12 ounces of contemporary cranberries is 1 bag of cranberries. If you happen to can’t discover contemporary cranberries, you may completely use frozen! 

I like including only a little bit of pumpkin pie spice to my cranberries. If you happen to don’t have any pumpkin pie spice, be happy to swap it for floor cinnamon as a substitute.

The Grand Marnier is optionally available, however I really like the additional orange taste it offers to the sauce. If you wish to go away it out, attempt including a little bit of orange zest as a substitute.

Making this recipe

Add all the elements besides the Grand Marnier to a medium sauce pot. Cook dinner over medium warmth, stirring incessantly.

The combination will begin to boil and the cranberries will begin to pop. It will take about 10 minutes.

When you get up to now, take the cranberry sauce off the warmth and stir within the Grand Marnier. 

Switch the sauce to a bowl or storage container and permit to chill. 

The sauce will appear a bit skinny once you first take away it from the warmth, nevertheless it’ll thicken because it cools. That’s as a result of cranberries include a number of pectin (the stuff that makes jams and jellies good and thick) that will get launched once they’re cooked.

If you happen to desire your cranberry sauce heat or at room temperature, whip this up a bit earlier than you sit right down to dinner. If you happen to prefer it chilly, make it a day or two earlier than and hold it in an hermetic container within the fridge till Thanksgiving dinner.

What to do with leftover cranberry sauce

So you’ve some leftover cranberry sauce in your palms, huh?

To not fear, I’ve obtained loads of concepts for utilizing up a few of these leftover cranberries.

After all, I’m all the time a fan of slathering a few of the leftover sauce on a turkey sandwich with a bit of little bit of mayo. Don’t knock it till you’ve tried it – it’s superb!

My Cranberry Fluff can be a good way to make use of any leftover cranberry sauce. If you happen to’re over sweets simply after Thanksgiving, tuck some sauce away in your freezer to make mid-winter once you’re craving some tart cranberries in a candy, fluffy dessert.

You might even attempt utilizing some rather than jam in these Leftover Cranberry Sauce Bars (just like my Apple Pie Bars).

And for some tremendous easy appetizers or snacks, it’s important to attempt Cranberry Cream Cheese Dip and Cranberry Brie Bites!

Incessantly requested questions