Cranberry Sauce is easy and inexpensive and is the perfect addition to the holiday turkey.
The Versatile Cranberry
As a follow up to my Thanksgiving post I wanted to talk about cranberries! I use them in quite a few things. Candies, breads, jams and of course, homemade cranberry sauce. I was even a runner up in a Taste of Home recipe contest using them!
They are tart little berries that bring a pucker to your lips and are great in so many different applications.
Far gone are the days of the congealed red tube from the can where you can count the rings. Fresh is best, and cranberries can be found in any good grocery store.
It seems wrong to not make it.
- 1 bag of cranberries – fresh or frozen
- 1 cup of orange juice
- 1 cup of sugar
- ¼ cup of honey
- Place all the ingredients in a small pan.
- Cook on low – medium heat, stirring occasionally.
- As they heat up, the cranberries will pop open.
- You know the sauce is done when 90 % the berries have split open
Making Cranberry Sauce
Place all the ingredients in a small pan. Cook on low – medium heat, stirring occasionally.
As they heat up, the cranberries will pop open.
You know the sauce is done when 90 % the berries have split open.
Pour into a bowl to cool.
A great way to use up extra cranberry sauce!
Cranberry Nut Bread
2 cups flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 cup butter, softened
1/2 cup sugar
1 1/2 cups of cranberry sauce
1 cup chopped walnuts
Preheat oven to 350ºF
Grease an 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan.
Combine flour, baking powder, cinnamon and nutmeg in a small mixing bowl; set aside.
Using an electric mixer, beat butter or margarine with sugar until light and fluffy. Add egg; mix well. Break up cranberry sauce with a fork and add to the butter mixture. Add nuts. Add dry ingredients to the cranberry mixture, mixing until the dry ingredients are moist.
Spread batter evenly into prepared loaf pan. Bake until golden brown and a toothpick inserted into the center comes out clean. This takes about 1 hour and 15 minutes. If the bread browns too quickly, loosely cover with foil and continue to bake until bread tests done.
I can’t think why anyone would buy cranberry sauce. It’s so easy to make, keeps for ages in the fridge and is so tart and delicious with so many things. I love it with blue cheese – I use the same recipe but have used sugar not honey, which I’ll try next time. Thanks for sharing.
Sally! So good seeing you!
Unfortunately, too many people do use canned cranberry sauce.
The honey lends a bit of flavour along with the sweetness, I really enjoy it!
Thanks for stopping by!
I’ll bet your grandmother would love to see her recipe so beautifully highlighted here. Everyone is always so surprised how easy it is to make cranberry sauce. My favorite version is with brown sugar and maple syrup, but your citrus version sounds awfully tempting.
Thanks so much for your wonderful comments Dara!
I think my grandmother would have gotten a kick out of food blogs, and I think she would have really enjoyed searching out recipes!
Not many people I know actually make cranberry sauce from scratch, I need to met more foodies!
I love the idea of brown sugar and maple syrup! The recipe I used is fairly tart, which I enjoy, but your version sounds very good!
Thanks for stopping by!
great cranberry sauce recipe and lovely pics rebecca
Hey, I made my cranberry compote today and photographed it for a post on my blog in the next few days, I’ve been using Ina Garten’s recipe from her Parties! book and it’s a big hit every year. I made a few tweaks this time around, so we’ll see if anyone notices. I absolutely agree, that jellied cranberry in a can is an abomination! The fresh berries cook up so quickly and beautifully, and you can flavour them up in so many ways … from scratch is best!