“Do you remember the cranberry sauce we used to buy every year? You know, the jellied sauce in the can that has those lovely little ridge lines in it. The very lines we used to cut our sauce into slices by.”
That’s the nostalgic conversation I imagine we’ll have in the years to come because I’m now a member of the homemade cranberry sauce club. One of the contributions MammaLena made to our Thanksgiving dinner last week was this saucy, flavorful, ruby toned side dish. I know that some people take issue with the texture that accompanies this type of sauce, but if done right, it’s such a non-issue.
The ingredients are very simple…fresh cranberries, raw sugar, orange juice and
a touch of dark rum for additional flavoring.
It’s as simple as heating the liquids,
adding the cranberries,
and waiting for the amazing transformation
into this!
Here’s the recipe:
CRANBERRY SAUCE
12 oz bag of fresh cranberries
1 cup of raw sugar (you can also use white or brown sugar)
1 cup of orange juice
1 oz shot of Dark Myers Rum (optional)
In a medium sized saucepan over medium heat, dissolve the sugar in the orange juice and rum (if desired). Stir in the cranberries and cook until the cranberries start to pop (about 10 minutes). Remove from heat and place sauce in a bowl. Cranberry sauce will thicken as it cools.
Try it sometime during the holiday season!
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I’m participating in the Foodie Friday potluck party hosted weekly at Designs by Gollum and Finer Things Friday hosted by The Finer Things in Life. Join the fun!
